TOP SUSHI

EHS observed an employee rinse off their glove, in the hand sink, while in between prepping raw shrimp. When to wash:1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Employee voluntarily removed gloves, properly washed their hands and put more gloves back on before returning to prepping food.

Upon entry into the food service establishment, EHS observed the most recent inspection to not be posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC posted most recent inspection, in the sushi prep area, during the inspection. COS: PIC

In the grill prep area, EHS observed raw chicken being stored with raw beef in the standing reach in cooler. Also observed raw eggs being stored with/above RTE salad and sauces, in a reach in cooler located in the grill prep area. In the walk-in cooler, EHS observed a box of avocados and a bin of cucumbers, to be stored next to raw chicken. Also observed raw eggs being stored next to RTE foods in the walk-in cooler. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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.

COS: PIC voluntarily rearranged food items to ensure that cross contamination would not occur.

During the inspection, EHS observed improper cooling/thawing methods, as well as the consumer advisory to not be in the proper format. (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;Pf

(i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;Pf

(j) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety. COS: EHS educated PIC on proper cooling/thawing methods and to reprint consumer advisory format.

During the inspection, PIC was unable to demonstrate knowledge and maintain AMC. The following priority items were marked out of compliance: Where to wash, Foods separated and protected and food stored covered. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. COS: EHS educated PIC on correcting priority items that were out of compliance.

Upon entry into the food prep area, EHS observed an employee walk to the 3-compartment sink to wash off the hands and gloves. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. EHS informed PIC to verbally counsel employee that they are only allowed to wash their hands in the designated handwashing sinks.

Observed several RTE food items to be cold holding while uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC voluntarily instructed employee to cover food items with plastic wrap, it was done during the inspection.

Observed several RTE food items to be cold holding while uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC voluntarily instructed employee to cover food items with plastic wrap, it was done during the inspection.

Observed the consumer advisory to not be in all CAPS on the menu. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. PIC to reprint menus at their earliest convenience to ensure that consumer advisory is in compliance.

Observed several bags of tuna to be thawing and still in the ROP state. Time/temperature control for safety food shall be thawed; 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIC voluntarily removed the tuna from its ROP state to continue the thawing process.

Upon entry into the food service establishment, sushi chef was wearing a watch while actively prepping food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC voluntarily instructed chef to remove watch and to wash hands before returning back to prepping food.

Observed wiping cloths to not be stored in a sanitizer solution in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration of 50-100ppm, when using chlorine and 150-400ppm when using quaternary ammonium. COS: PIC voluntarily placed wiping cloths and placed in the sanitizer solution and was informed to change the solution every 4 hours.

Observed several squeeze bottles, located in the grill prep area, to not be labeled with the common food 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. COS: PIC voluntarily instructed employee to label all squeeze bottles, and it was done during the inspection.

Observed several squeeze bottles, located in the grill prep area, to not be labeled with the common food 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. COS: PIC voluntarily instructed employee to label all squeeze bottles, and it was done during the inspection.

In the sushi prep area, observed raw salmon, smoked salmon and raw tuna to be cooling while fully covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily uncovered all food items, and added ice, to ensure that proper cooling would occur. Check temperature log for cooling curve.

Observed the backflow device, on the mop sink, to be leaking when water is turned on. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. PIC to put in a work order to ensure backflow device is in proper working order.

In the main kitchen area, EHS observed a bowl stored in a bin of sugar and being used a scoop. In the sushi prep area, EHS observed a spatula, and cooking chop sticks, to be stored in water that was not at minimum 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.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. COS: Bowl was removed from the bin of sugar. EHS informed PIC that only scoops with handles are allowed. Utensils were removed from water and PIC agreed to replace the utensils every 4 hours.

Food service establishment implemented the use of quaternary ammonium without having the proper testing kit to ensure that the concentration is in compliance. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC to order testing kit to ensure that they are using sanitizer solution at the proper concentration.

Observed cooked chicken to be cooling in a reach-in cooler that was constantly being opened and closed. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily placed the cooked chicken in the walk-in cooler to ensure that proper cooling would occur. Check temperature log for cooling curve.

Observed several bags of tuna to be thawing and still in the ROP state. Time/temperature control for safety food shall be thawed; 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIC voluntarily removed the tuna from its ROP state to continue the thawing process.