SUSHI HEEYA

Observed interior surface of bulk ice machine to have accumulation of mold-like substance. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: PIC instructed employees to being emptying the ice from the ice machine to be cleaned since the ice machine was not actively being used.

First Consecutive Repeat Violation Observed old labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC instructed employees to begin removing all labels stuck to clean food containers.

Observed wiping cloths stored in chlorine sanitizing solution with 0 ppm concentration. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC instructed employee to make new sanitizing solution. New concentration measured to be 50 ppm.

Observed the interior surfaces of the dish machine and plastic dish rack to have heavy accumulation of food debris/residue. Observed old labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC to clean the interior surfaces of the dish machine and plastic dish machine at COB. PIC removed all labels stuck to food containers.

Observed spoons used for scooping rice stored in water with temperature below 135°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Note: PIC immediately replaced the spoons and stored them in a container without water.

First Consecutive Repeat Violation Clean equipment/utensils are not being stored covered or inverted. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; and Covered or inverted. Corrective Actions: PIC inverted/covered all clean equipment.

Clean equipment/utensils are not being stored covered or inverted. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; and Covered or inverted. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Corrective Actions: PIC inverted/covered all clean equipment.

Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC inverted/covered all single-use articles.

First Consecutive Repeat Violation Observed accumulation of debris in warewashing machine and associated equipment (dish rack). Warewashing Equipment, Cleaning Frequency. 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. Corrective Actions: PIC stated interior of warewashing machine and dish rack will be cleaned.

Observed spoons used for scooping rice stored in water with temperature below 135°F. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Note: PIC advised to keep utensils in water with temperature at or above 135°F.

Observed accumulation of food debris on dish racks. 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. Note: PIC advised to clean dish racks and replace as needed.

Observed accumulation of food debris in gaskets for reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC advised to clean gaskets and replace as needed.

Observed employee reusable stainless steel cups stored away from designated area. 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. Note: PIC advised to keep employee personal drinks in designated area at all times.

Observed raw eggs stored above RTE sauces in walk-in cooler. Observed raw meats stored on the same shelf as noodles in reach0in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. Note: PIC will rearrange foods to achieve proper food storage order.

Observed accumulation of debris on floor and walls in main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.