OH BABY SUSHI - CUPERTINO

At the handwash stations in the food prep areas including the front counter, warewash, and back prep area, observed a lack of hand soap. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator stocked all handwash stations with hand soap. Discussed with operator to provide an adequate supply on-site.

At the 2 door prep unit, measured salmon at 49F, and yellowtail at 48F. Observed shallow pans used for storage of whole pieces of raw fish. [CA] Potentially hazardous foods shall be maintained cold at 41F and below to prevent bacterial growth. Provide deeper containers to assist in maintaining proper holding temperatures. [SA] Operator placed bags of ice over raw fish to facilitate proper holding temperatures.

By the back exit, below storage shelving, observed dried rodent droppings. Observed multiple traps stored in the area. Observed an open front door into the facility. No live vermin was observed within the facility. [CA] Ensure facility is kept free of rodent activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Contact pest control to provide service for facility.

Observed gaps at the bottom of the back door. [CA] Ensure a proper door sweep is installed to minimize gaps and prevent an entrance for vermin.

In the back storage area, and the back prep area, observed unapproved bracket shelving installed on the wall and the use of particle board shelves. [CA] Ensure only approved, smooth, durable, and easily cleanable shelving is installed within the facility.

Observed mold like growth and staining in the inner panel of the ice machine. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

Observed unapproved vinyl flooring installed at the front prep area and concrete flooring in the back storage area. [CA] Ensure an approved flooring is installed in all food preparation and food storage areas. Observed dust accumulation of walls around the installed circulation fans in the facility. Observed sealed holes with excess sealant overflowing. [CA] Ensure facility walls are frequently cleaned and maintained to prevent harborage of vermin. Ensure all walls are smooth, durable, and easily cleanable.

Observed a cracked floor tile below the warewash machine. [CA] Ensure flooring is properly repaired to prevent accumulation of food debris and possible harborage of vermin. Observed cracks and crevices around FRP panels to the left of the cookline. [CA] Ensure facility is kept free of cracks and crevices to prevent harborage of vermin. At the cookline, observed accumulation of grease and food debris on the floors. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

At the ice machine, in the interior panel, observed mold-like growth. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

At the front counter, measured sauce containers of salsa stored at 75F. Per operator, salsa stored for 20 minutes. In the kitchen area, at the 2 door prep unit, measured cooked chicken at 60F. Per operator, cooked chicken was prepared 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved sauce containers to salsa in to nearby refrigeration to facilitate proper holding temperatures. Operator discarded cooked chicken.

In the back storage/prep area, observed rodent droppings on the corner/edge flooring around prep tables, and behind the 3 door reach in refrigerator. Observed front and back doors left open. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary. Keep doors closed to prevent an entrance for vermin.