Samurai Japanese Cusine & Sushi Bar LLC

Observed food debris in hand-washing in main kitchen. Observed an employee discard sanitizing solution from a sanitizing bucket into a handwashing sink in bar area.

Rule: o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Corrective Action: PIC instructed employee to remove food debris from handwashing sink. Employee discarded remaining sanitizing solution into 3-compartment sink.

Observed multiple TCS items stored through main kitchen in walk-in-cooler, prep-top cooler, and reach-in-cooler without covering.

Rule: (iv) 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;

Corrective Action: PIC instructed employee to place film covering over all food items pointed out throughout the inspection.

Observed employee food stored in multiple coolers stored directly next to restaurant food. Observed change and employee medication on top of prep-top cooler in main kitchen area.

Rule: b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Corrective action: PIC removed all articles belonging to employees and placed them in a designated area for employees.

Observed employee filling a container with water at the designated hand washing sink. Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Corrective action: Container was removed from hand washing sink.

Observed wontons stored in reach in cooler uncovered. Rule: xcept 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;

Corrective action: Person in charge discarded wontons.

Observed food employee's personal drink with no lid stored on the rack of cleaned and sanitized food containers in the main kitchen area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. The food employee removed personal drink and placed in a to-go cup and placed in a designated area.

Observed the ice chute of the bulk-producing ice machine with black residue on it. 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:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(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.

Must correct within 72 hours.

Observed several food containers in the main kitchen area and reusable drinking cups in the servers area wet stacking. Also, I observed employees using drinking cups without letting them air-dry. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; 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.

The PIC rearranged containers so that they could properly air dry, and PIC told employees to use to-go cups until other cups were completely air-dried.

Observed facility lacking quat testing kit for ammonia sanitizer. Observed facility with only chlorine test strips, which are used only for the warewashing machine and not for the sanitizer used in the servers area. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct within 10 calendar days.