LA Sushi

Observed employee water bottle above prep top cooler. COS- water bottle discarded. Advised PIC Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed tempera salmon in prep cooler 54F. COS- Salmon was discarded. Advise PIC to purchase dividers for the top of the prep top cooler and keep pans in lids in place to so that the cool air does not escape the unit.

Observed the curtains between the kitchen and front food service are soiled. Wash curtains with a frequency to keep clean.

Observed original packing wrap on a prep table in the front food service area. Advise PIC to remove wrap.

Observed leak at the back of newly installed hand sink. Advise PIC to repair leak.

Observed the same prep knife used for raw and cooked sushi on the front line. Advise to use two separate knives one for raw and one for cooked. Or use a new cleaned and sanitized knife each time.

Several TCS items were 43- 83 degrees see temperature log. COS discarded. Advised PIC to hold TCS foods at 41 and below and process in a manner to maintain temperature standards.

Observed tempura batter and crunchy toppings stored at room temperature. These products become TCS foods once TCS foods are dipped in batter or toppings. Either store the items at or below 41F or used individually portioned amounts in a separate container for each food item, using a new plate for each new TCS food item. COS- manager discarded batter and crunchy toppings.

Time as a control for sushi rice was unlabeled. COS -rice was discarded. Advised PIC to hold time as a control foods for no more than 4 hours and review procedure with all employees.

Observed measuring cup in the hand sink in the front food service area. Advise a handwashing sink may not be used for any other purpose than had washing, keep sink clear and accessible. COS- manager cleared sink of cup.

Observed a hand sink in the front food service area and back kitchen have been removed. Advise to reinstall sinks per original plans.

Observed a wet in use cloth not stored in a sani-buckets at front food service area. Advise setting up green bucket soap solution and red bucket sanitization solution system at front food service line to store cleaning cloths between uses. Use separate sanitizer bucket for raw and RTE food surfaces.

Observed reusable dish cloths used with spray sanitizers. Advise, when using spray sanitizers to clean dining tables use disposable paper towels to wipe. COS- Management immediately used paper towels to wipe sanitizer of dining table.