Sumo Sushi Habachi Japenese Restaurant

Observed during the course of this inspection that the facility had raw fish stored above ready to eat (RTE) salads in a reach in cooler. COS: The raw fish was removed. CA: Glynn EH instructs management to ensure that raw meats/fish are not stored above RTE foods when in cold holding.

Observed during the course of this inspection that the facility had multiple buckets of foods stored directly on the floor in the main kitchen and freezer areas. CA: Glynn EH instructs management to ensure that all foods are stored at least 6 inches off of the floor.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report at all times.

Observed during the course of this inspection that the facility drink machine displayed significant buildup on food contact surfaces. CA: Glynn EH instructs management to ensure that all food contact surfaces of the drink machine are cleaned and sanitized enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple packages of "Reduced Oxygen Packaged" (ROP) sushi fish that had been completely thawed inside of the bag. COS: All ROP fish thawed in the bag was discarded. CA: Glynn EH instructs management to ensure that all ROP fish is removed from the bag prior to thawing.

Observed during the course of this inspection that the facility had multiple buckets of foods stored directly on the floor in the main kitchen and freezer areas. CA: Glynn EH instructs management to ensure that all foods are stored at least 6 inches off of the floor.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report at all times.

Observed a large container with tempura flakes left uncovered in the main kitchen at the time of this inspection. COS: Management covered container. CA: All food must be stored covered to prevent vertical contamination.

Observed ice dispenser in soda fountain had a moldlike buildup on metal "lip" area at the time of this inspection. CA: Food contact surfaces must be kept clean to prevent contamination.

Observed two stacks of small soup bowls being stored uncovered by the soda fountain area at the time of this inspection. COS: Inverted. CA: Clean dishes, bowls, pots and pans shall be stored covered or inverted to prevent vertical contamination.

Observed staff storing cell phone on top of container with straws by the soda fountain at the time of this inspection. COS: Management removed cell phone. CA: Employees must store personal items in designated areas to prevent contamination.

Observed during the course of this inspection that staff was washing dishes at the 3 compartment sink with no concentration of chlorine bleach sanitizer. COS: Management created an appropriate concentration of bleach/water. CA: Glynn EH instructs management to train staff to make the appropriate strength of bleach/water sanitizer (50-100ppm) before washing dishes.

Observed during the course of this inspection that the facility "dine in menu's" displayed an asterisk beside raw sushi items but no reminder statement.
COS: Glynn EH instructed management to remove the dine in menus' and to only use the to go menus' that are appropriately labeled. CA: Glynn Eh instructs management to ensure that all menus' that display undercooked fish/meats have and appropriate consumer advisory asterisk and proper reminder statement.

Observed during the course of this inspection that the facility had serving bowls stored on dirty plastic wrap on a shelf on the front food service prep top cooler. COS: Plastic wrap was removed and bowls were sent to be cleaned and sanitized. CA: Glynn EH instructs management to train staff to only store utensils on clean portions of food prep surfaces.

Observed during the course of this inspection that staff had multiple personal items stored throughout the facility in multiple areas. CA: Glynn EH instructs management to create a designated area for staff to store personal items that is located to prevent contamination of food/equipment.

Observed during the course of this inspection that the facility had large containers of recently prepped chicken, steak, and shrimp that had risen in temperature to 50 deg f and was placed in prep top cooler for cooldown.

Upon observation by Glynn EH the items only dropped 3 deg f in 30 min and this cooldown timing was deemed not fast enough.

COS: Glynn EH instructed facility management to reduce the amount of product inside of the large containers and place the smaller containers into the walk in cooler and freezer to chill more rapidly.

CA: Glynn EH instructed facility management to train staff to not allow the temps to rise during food prep by leaving products without refrigeration for extended periods of time.

Glynn EH also instructed facility to not completely fill up the large deep pans that were being used in the prep top cooler and smaller metal pans for food storage and cooldown.

Glynn EH also instructed facility management to train staff to not store large boxes of margarine and bottles of water in front of the air circulation vents so that the unit can properly keep foods cool.

Observed during the course of this inspection that the facility had multiple prepped bowls of tofu and vegetables for soup with the containers stacked on top/ inside of one another with no barrier between them. COS: Management had the containers removed and they were all wrapped with plastic wrap individually. CA: Management stated that the soup containers would be wrapped or the tofu and vegetables would be kept in storage containers until use moving forward.

Observed at the time of this inspection that the soda machine in the front food service area had significant buildup on a food contact surface. COS: Management began cleaning and sanitizing the area immediately. CA: Management stated that cleaning is done by the company they rent from and they will be contacted to clean the equipment more frequently.

Observed during the course of this inspection that multiple containers of food product had cups with no handles stored inside of the food product. COS: Management removed and replaced the cups. CA: Management stated that staff will be trained to only use scoops with handles in food products and store the utensils with the handles above the product.