Hikari

Observed an employee drink in the sushi area without a lid and a straw. (CA) Advised the PIC that employee drinks must have a lid and a straw. 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 TCS foods store3d in the WIC and RIC without date marking and labeling. (CA) Advised the PIC to date marking and label foods held for more than 24 Hours. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed an employee drink in the front prep area without a lid and straw. (CA) Advised the PIC that employee drinks must be in a single service cup with a lid and a straw and must be only in designated areas. 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 TCS foods stored in the WIC and RIC without date marking and labeling. (CA) Advised the PIC to date marking and label the food that is held for more than 24 hours. 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°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed prepped food products being stored inside of the RIC & WIC units without date marking labels. CA: Advised PIC 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°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed 3 comp sink in main kitchen area not following proper wash, rinse, & sanitize methodology. CA: Advised PIC Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: Use of a distinct, separate water rinse after washing and before sanitizing

Observed cooking pans being stored on kitchen rack which had visible signs of built up soil debris on its surface, along with soil debris on the outer surface of microwave units. CA: Advised PIC, The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations & Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up of grease and food soil on the floor nearby the 3 comp sink station. CA: Advised PIC All physical facilities shall be maintained in good repair.

Observed prepared foods in walk-in-cooler not date marked. 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°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Ensure foods are labeled with discard dates.

Observed prepared foods in walk-in-cooler not date marked. 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°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Ensure foods are labeled with discard dates.

Observed container stored on floor of walk in cooler, also observed cooked rice container stored on ground. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. C/A COS: PIC removed rice container and container in WIC from the ground.

Observed expired permit posted. Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and acquire up to dat permit.

Observed excess amount of food debris on floor near grill and stove area of main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A: Clean floors as often as needed to ensure food accumulation is prevented.