ARITA RAMEN AND SUSHI

11C: .04(6)(c)Observed five chopped tuna packages thawing in a bowl in its original package with the label "Remove from package and thaw under refrigeration" by the bar and two packets of tuna thawing in it's original package with the label "Keep frozen. Remove from package and thaw under refrigeration" in the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Person in charge (PIC) discarded the food items.//

12A: .04(4)(q)Observed two boxes of raw chicken in the freezer being stored on the floor. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The boxes were placed to be 6 inches off the floor. //

2-2D: .06(2)(o)Observed hand sink located at the sushi bar with 2 plates and a spoon stored inside. Observed hand sink located at bar with a mesh colander stored on top of it.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from the hand sinks.//

4-1A: .04(4)(n)1Observed an employee wearing gloves, grabbing raw chicken and putting it in the fryer, then continued touching clean utensils without removing the soiled gloves.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed his gloves and washed his hands, Utensils were cleaned and sanitized.//

12C: .04(4)(m)Observed wet wiping cloths stored on prep tables. Observed wiping cloths stored in Quat sanitizer with an unreadable sanitizer concentration.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to a concentration between 200-400 ppm and wiping cloths were stored inside the sanitizer bucket.//

14A: .04(4)(k)Observed several utensils stored inside food containers with their handles touching the food. *SECOND CONSECUTIVE VIOLATION// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed from the food.//

2-2B: .03(5)(j)1&2At time of inspection, observed 2 employees eating in the kitchen. Observed an employee single use water bottle stored above the prep line cooler. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employees moved to the dining room to finish eating. Water bottle relocated to a designated area.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation of foods in the walk in cooler, walk in freezer, and multiple prep coolers (raw spicy tuna salad stored above ready to eat sauces, raw chicken stored above raw seafood, frozen raw seafood removed from the original package stored above frozen ready to eat foods removed from the original package, unwashed produce stored above ready to eat foods, and frozen raw chicken and frozen raw fish both removed from the original package stored above frozen ready to eat foods that had been removed from the original package). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated. Storage and separation poster provided.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

17D: .07(4)(b)Observed employee food items stored with and above customer foods items in prep coolers. Observed 2 employee jackets, keys, and gum stored with and above customer food and items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee food was relocated to a designated employee prep cooler. Employee items were relocated to a designated area.