SUSHI ARASHI

Found onion tempura holding at 64F at sushi bar. Observed no time marks on PHFs at sushi bar. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator provided time marks.

Observed a few flies in back prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Found ice scoops and bulk scoops handle in direct contract with food items. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Found boxes of food stored on floor in walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.

Major: 1. Measured the following PHFs holding between 53F - 57F in 2 door cold top at cooks line. Observed PHFs not stored directly in insert but in a container and placed on top of other inserts: sushi rolls, chicken karage, wontons and shrimp tempura. 2. Measured grilled chicken holding at 94F on counter at cooks line. Per operator, PHFs placed at location for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control. Minor: Measured container of sweet tofu holding between 43F - 44F in 1 door reach in at sushi bar for less than 4 hours. [CA] Maintain all cold PHFs held at or below.

Employee shall be aware to wash their hands in between task and discontinue from touching their face, hands, arm etc. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

1. Found a leak at 3-comparment sink hot water knob when water is on. 2. Found spray nozzle near dish machine constantly leaking. [CA] Secure leak.

Lacking single use paper towel at the ONLY hand wash station at cooks line near ice machine. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked.

1. Found mopping equpment stored directly in mop sink. Insufficient racks provided. [CA] Install more mop rack device. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Found clutter in small storage room located upstairs. [CA] Re-arranged all items upstairs, any item not in use, remove from food facility.

Observed an employee enter the kitchen from back exterior door and heading straight to put away food items. Observed no activate adulteration/contamination. Per operator, employee came back from break. [CA] Properly wash hands with soap, warm water and dry using single use paper towels in between task. [COS] Operator directed to stop what they were doing and to wash their hands prior to putting away food items.

Found a bag of imitation crab thawing a bucket of stagnant water under stair well. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Found accumulated dust and debris in reach in unit at front sushi station. [CA] Routinely clean.

1. Found 2 knifes stored between 3 door cold top/reach in and 3 door reach in unit at cooks line. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Found cloth linen used as lining for tray of cups. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Found leaking hot water knob at warewash sink when water is on. [CA] Secure leak.

Found missing sliding door for display case at front service line. Observed plastic wrap being used to seal unit. [CA] Ensure refrigeration unit has all sliding doors to ensure all cold PHFs held at or below 41F. [COS] Operator reinstalled in sliding refrigeration doors.

Found boxes of food items stored on floor in walk-in-cooler and prep area. [CA] Food shall be stored a minimum of 6 inches off floor.

Found a tray of chicken cooling in 3 door reach in at back cooks with a plastic wrap fully covering food items. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Found several flies in warewash area, near front service line and dining area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

1. Found a plate of raw sushi stored above ready to eat vegetables in 1 door reach in at service line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Found bottled beverages store in ice machine. [CA] Beverage bottles/cans shall not be stored fully submerged in ice in customer self-service area. [COS] Operator directed to remove beverages and discard of surrounding ice.

Major: 1. Measured plate of salmon holding at 51F in display case at front service line for less than 4 hours. 2. Measured a container of chicken breast holding at 104F at cooks line. 3. Measured the following PHFs holding between 74F - 108F in 3 door cold top: shrimp tempura and chicken cutlet. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and/or hot held at or above 135F. [COS] Operator directed to relocate all PHFs to another unit. Operator, opted to cool PHFs in 3 door cold top and not reheat. Minor: 1. Measured the following PHFs holding between 43F - 49F in display case at front service line for less than 4 hours: hamachi (yellow tail), tuna, albacore, tamago and salmon. 2. Measured container of diced tofu holding at 48F in 2 door reach in. 3. Measured hamachi holding at 44F in 1 door reach in. [CA] Maintain all cold PHFs held at or below 41F.

Observed the following PHFs sitting on counter at front service line without time marks: shrimp tempura, vegetable tempura, fish eggs, imitation crab, sushi rice, lion roll and unagi (eel). Per operator, all PHFs under time as a public health control (TPHC). [COS] Operator directed to time mark all PHFs sitting on counter top.

Found several cans of house hold raid stored throughout food facility. [CA] Discontinue using house raid, use approved pest control services for treatment.