FUMI HIBACHI AND SUSHI BAR

a)1Observed pink slime build-up in ice machine where the ice is made. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge cleaned and sanitized ice machine.

Observed wet stacking of glassware. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge washed, rinsed, and sanitized items.

4-2B: .05(7)(a)1Utensils such as bowls, slicers, containers stored as clean observed with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Utensils washed and sanitized again.

12C: .04(4)(m)Several wet wiping cloths in sushi area and in front server area stored on prep tables. Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C) Corrective Actions: Cloths placed into sanitizer buckets.

12D: .04(4)(g)Stickers remaining on avocados in sushi area that were already washed per Person in Charge(PIC). Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers removed and avocados rewashed.

14A: .04(4)(k)Dry food containers with handles of scoops touching food.// Bowl being used as scoop in tempura batter.// Bamboo basket being used as scoop in edamame. ***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: Handles placed upright.// Bowl and basket removed.

14B: .05(10)(e) 1,2,4Observed clean dishes stacked wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Dishes recleaned, sanitized, then allowed to air dry.

17C: .07(5)(a),(b)1,2,3Several areas in warewashing area with grout washed out.// Several areas throughout kitchen with cove base missing(behind cook line, warewashing areas, next to vegetable sink). All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(2)(m)Both back doors in kitchen not tight-fitting. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

4-2B: .05(6)(n)Observed dish machine in bar area being used with chlorine sanitizer below the correct concentration (50-100ppm). SECOND CONSECUTIVE VIOLATION 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: Dish machine was primed and chlorine sanitizer was dispensed at the correct concentration.

12B: .03(5)(g)Observed employee wearing a wrist watch while actively preparing food. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.

12C: .04(4)(m)Observed several buckets of sanitizer with cloths stored in them with no observable amount of chlorine. 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 the correct concentration.

15B: .05(6)(d),(e)Observed build up on the inside walls of dish machine. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility.

2-2D: .07(3)(a)Observed 3 hand sinks without soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC placed soap at all hand sinks.

THIRD CONSECUTIVE VIOLATION OF SAME CODE PROVISION

14B: .05(10)(e) 1,2,4Observed clean dishes stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Dishes were washed and sanitized.

14B: .05(10)(i)Observed ready-to-use plates stored facing up on the hibachi tables. Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (C) Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; (C) or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. (C) Corrective Actions: PIC removed plates and set out new plates inverted on tables.

15A: .05(1)(a)Observed cardboard as mats in walk-in freezer and on shelving in kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC (person in charge) removed cardboard.

15C: .05(7)(a)2,3Observed build up of outside of food containers in walk-in cooler. There was heavy build up on the walk-in freezer floor. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on-site. Please correct by 2/14/2025.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

17C: .07(2)(e)Observed cardboard as mats in walk-in freezer and on shelving as mats. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: PIC removed mats.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

18: .07(2)(m)Back door propped open so strip of light was visible at start of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Door was closed and latched allowing no light to show through.

2-2D: .06(2)(o)Observed three hand sinks blocked. One by bar and two in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC moved items providing access to sinks.

2-2D: .07(3)(b)Observed two sinks without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC placed paper towels at sinks.

4-2B: .05(7)(a)1Observed build up of debris in soda nozzle in bar area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzle was washed and sanitized

4-2B: .05(6)(n)Observed three sanitizer buckets with no observable amount of chlorine. Employee was actively wiping counters during inspection. 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: PIC remade sanitizer to the correct concentration.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were relocated to prep cooler to cool to the correct temperature.

8-2B: .07(6)(b)Observed two containers of degreaser and a bottle of bleach that were not labeled with common name and were removed from bulk containers. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Containers were labeled with common name.

11C: .04(6)(c)Observed seaweed salad thawing on the prep counter. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Seaweed salad was moved to prep cooler to continue to thaw.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

14A: .04(4)(k)Observed scoops without handles stored in sauce. 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: PIC removed scoops and discarded them.