Mika French Sushi

4-2B: .05(8)(a)Observed employee rinse a dirty knife (that was being used during inspection) with only water and placed knife with clean knives. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC had employee run knife through the dish machine.

8-2B: .07(6)(c)Observed two butane lighters stored on prep counter at sushi prep station. 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. (P) Corrective Actions: PIC moved items to store appropriately.

12D: .04(4)(g)Observed employee drain raw shrimp in vegetable sink. 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: PIC (person in charge) cleaned vegetable sink.

15C: .05(7)(a)2,3Observed build up of ice in walk-in freezer and rust accumulation on walk-in cooler sheves. 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 4/3/2026.

11C: .04(6)(c)Observed octopus thawing at room temperature. 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: PIC (person in charge) had octopus placed into prep cooler to thaw.

15B: .05(6)(h),(i)Facility had quat test strips but they expired in Aug 2025. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Could not correct on-site. Please correct by 10/9/2025.

18: .07(2)(m)Observed gaps in back door screen. Screen was closed at time of inspection but back door was open leaving the outer openings unprotected. 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: Could not correct on-site. Please correct by 10/9/2025.

2-2B: .03(5)(j)1&2Observed employee drink out of an unapproved mug two different times while in the kitchen by the dish machine. 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) had employee wash hands each time violation occurred.

4-2B: .05(6)(n)Facility was actively washing dishes and the final rinse of dish machine had no observable amount of chlorine. 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 had chlorine replaced because the chemical bucket was empty.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) items holding above 41F in front left sushi prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC had items returned to walk-in cooler to cool (items had been placed in cooler at 11am).

15A: .05(6)(a)Observed a sushi prep cooler holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 6/13/2025.

4-1A: .04(4)(n)1Observed employee handle raw beef and then touch clean plates with same 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: PIC (person in charge) had employee wash hands and change gloves and dishes were cleaned.

6-1D: .04(6)(i)Observed shrimp tempura that was on time control but was not labeled with start or end time. 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 discarded shrimp.

15B: .05(3)(h),(i)Facility uses quat sanitizer but only has chlorine test strips (for dish machine). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Could not correct on-site. Please correct by 10/11/2024.

17C: .07(5)(a),(b)1,2,3Observed a build up of debris under kitchen hood. 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) Corrective Actions: Could not correct on-site. Please correct by 10/11/2024.

4-2B: .05(7)(a)1Observed ice machine with mold-like substance on the top part and walls. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: //Ice machine was cleaned and sanitized during the inspection.//

12B: .03(5)(g)Observed an employee prepping sushi wearing a watch and multiple bracelets on her wrist. *SECOND CONSECUTIVE VIOLATION./ 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 was restricted from prepping food.//

18: .07(5)(k)//Observed roach activity inside an empty ice cooler. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: //Ice cooler was taken outside the facility, and pest control invoices were provided. Per the person in charge (PIC), service is performed monthly, and the next service is scheduled for Wednesday (7/10/2024). PIC also stated that the cooler is for personal use only and it will remain out of the facility.