HANAMARU

Observed waste water backing up form the from sushi area channel drain adjacent to the three compartment sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

1. Observed Vermin: Documented in the following areas: - Mice droppings on food container lids within the dry storage area - Mice droppings in the corners of the floor throughout the kitchen - On a food cart in the warewashing area - On the ledge behind the sushi bar 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Jimmy, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Fried shrimp tempura measured 85F while stored in a basket adjacent to the fryer. Per the PIC, shrimp tempura is fried once, then left in the basket until it is ordered, after which it is fried a second time (double-fried). PIC stated that tempura was fried one hour prior. [CA] PHF intended for hot holding shall be held at or above 135F. [COS] Employee elected to discard PHF in trash. ____________ Minor violation: Tuna measured 47F in the lower prep unit at the front prep area. [CA] PHF shall be held at or below 41F.

hot water is not available at the front area food preparation sink and the hand wash sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility and at a 100F at handwash sinks.

PIC observed to be spraying raid in the kitchen area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Back door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.

1. Large amount of grease buildup on various wall/floor surfaces behind/underneath the cook-line, and throughout the facility. [CA] Clean, sanitize, and maintain ALL surfaces to prevent the attraction of vermin. 2. Wall is peeling behind the metal shelving unit (2 live cockroaches observed in gap). [CA] Patch/seal ALL openings in walls/floors/ceilings throughout the facility to prevent the harborage of vermin.

1. Observed Vermin: Documented in the following areas: a) Cockroach activity: - 1 live cockroach nymph in the crack between the wall and the 3 compartment sink - 1 live cockroach adult next to the electrical socket above the 3 compartment sink - 1 live nymph cockroach on the lid of the rice cooker in the front prep area - 5+ live cockroaches (1 in the process of laying an ootheca) on a sticky trap on top of the microwave on a shelving unit - 2 live cockroaches in a crack in the wall behind a shelving unit - 1 ootheca (cockroach egg) on a tray next to the ice machine - 1 ootheca (cockroach egg) on a metal shelf directly across from the cookline - 3+ dead cockroaches along the wall in the front prep area behind a painting and takeout boxes - 1 dead nymph on the counter in the front prep area - 2 dead on top of the 3 compartment sink - 3+ dead and 1 live cockroach on a sticky trap across from the 2 upright units b) Rodent activity: Droppings observed in the following areas: - next to the water heater - along the wall in the front food prep area - on the ground behind the upright units next to the ice machine - at the end of the front prep on a metal countertop closest to the customer service area - on various food storage container lids on metal shelving unit - on the floor behind the cook-line - throughout other locations (floor) in the kitchen area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: M. Huato 4. Notification: The person in charge during inspection, Jimmy, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Handwash sink in the kitchen area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times that the facility is in operation. [COS] Employee refilled paper towels.