Hachi Sushi & Japanese Grill

Observed through TCS foods throughout the establishment that did not have the discard dates on them. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct within 10 calendar days. 511-6-1-.04(6)(e). The PIC placed discard dates on sauces.

Observed sauces removed out of its original containers and placed in working containers not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC had food employees label sauces with its common name.

Observed several items throughout the establishment uncovered and not protected from overhead contamination. Observed egg rolls, wontons, sausage links, and crab legs open in the walk-in freezer. Observed raw diced chicken and raw shrimp uncovered in the RIC. Observed seasoning in a working container not covered. Observed flour and bread crumbs near the frying station uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC had food employees cover items to protect them from overhead contamination.

Observed sauces throughout the establishment that were made days ago without discard dates on them. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct within 10 calendar days. 511-6-1-.04(6)(e). The PIC placed discard dates on sauces.

Observed seasonings removed out of its original containers and placed in working containers not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC had food employees label seasonings with its common name.

Observed several food containers wet stacking on the drying rack in the warewashing area. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

The PIC had food employees rearrange food containers so that they could properly air dry.

Observed several bento boxes on the drying rack in the warewashing area not inverted or covered. Also observed plates in the sushi area not inverted or covered. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

The PIC inverted bento boxes and plates.