J-ONE HIBACHI SUSHI

2-2A: .03(2)(o)The Person in Charge was unable to provide a verifiable method showing that they were aware of all required employee-reportable symptoms and illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

6-1A: .04(6)(f)Time/temperature control for safety foods TCS foods were observed holding between 42°F and 45°F. According to the owner, the temperatures were checked at approximately 11:00 a.m. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Noodles began cooling at 1:00 p.m.; temperature measured at 7:45 p.m. Pooled eggs began cooling at 4:00 p.m.; temperature measured at 8:35 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

15B: .05(3)(h),(i)The QUAT and chlorine sanitizer test strips on site were expired, with expiration dates in 2025 and March 2026. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17A: .06(2)(h)A hand dryer is provided in the restroom as the hand-drying method. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C)

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that employees are aware of their responsibility to report foodborne illnesses. *SECOND CONSECUTIVE VIOLATION.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health agreements were signed at the time of the inspection.//

2-2B: .03(5)(j)1&2Observed an employee drink an unapproved cup (mug) stored in a prep area.// 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: //Drink was relocated.//

2-2E: .03(6)Facility does not have an approved disinfectant for cleaning incidents of vomit or diarrhea.// A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

11C: .04(6)(c)Observed raw shrimp being thawed at room temperature on top of a prep table.// 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: Shrimp (still frozen) was placed inside the cooler to thaw under refrigeration.//