REVOLVING SUSHI FACTORY

2-2B: .03(5)(j)1&2Associate drinking out of unapproved container in kitchen area. Employee drinks stored in unapproved containers on prep top surfaces and cutting boards. 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: PIC (Person in Charge) discarded employee drinks. Contaminated surfaces cleaned and sanitized.

2-2D: .06(2)(o)Access to handwashing sink next to noodle station blocked with prep table. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC (person in charge) cleared access to handwashing sink

6-1D: .04(6)(i)No time indicators for tempura, sushi rice, and cooked eel. Tempura held over 4 hours during inspection. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC added appropriate start and discard items to each individual items. Tempura over 4 hours discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish stored over ready to eat foods such as radish garnish and mixed greens, and raw scallops stored over marinated seaweeds, raw oysters stored over ready to containers of imitation crab meats, inside various reach in coolers throughout kitchen. Raw seafoods stored above cream cheese inside walk in cooler. Also raw chicken nuggets (removed from original packaging) stored over ready to eat fries inside reach in freezer. 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: PIC (Person in Charge) relocated items to appropriate storage order.

17D: .07(4)(b)Employee foods stored above ready to eat imitation crabs inside reach in cooler, employee drink (in approved container) stored on prep top table behind 3 compartment sink, personal phone stored on sushi cooler above sushi and prep top surface, air pods stored above another sushi cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC relocated all personal employee items into proper designated areas.

4-2B: .05(6)(n)Observed dish machine with chlorine concentration of 0 ppm. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Not corrected on site. Please correct by 12/20/2024.

8-2B: .07(6)(c)Observed several butane lighters stored over food and food prep surfaces throughout the kitchen. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Person-in-charge (PIC) relocated all lighters below food areas. //

2-2D: .06(2)(o)Observed steel wool, a cleaning tools and rags in two different hand sinks. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) moved items out of hand sink.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) had items moved to walk-in cooler. Sushi cooler was maintaining about 48F upon start of inspection. After removing the green plastic pieces, the coolers are 38F.

6-1D: .04(6)(i)Observed shrimp tempura and all sushi pieces on time control that did not have a clear way to demonstrate when food was placed on time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC will use brown edged plates for 11:30-3:30 and will use the plain plates from 3:30pm to 7:30pm.

SECOND REPEAT VIOLATION

10D: .04(4)(d)Observed at least ten working sauce containers that were not labeled with 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. (C) Corrective Actions: PIC labeled items.