YOSHI SUSHI

Sushi chef washed hands with soap for 5 seconds then mostly with water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

1. One tray of salmon at 52F stored in the right sushi cooler at 52F- Other fish 44F-47F [CA] Maintain salmon and other potentially hazardous foods at 41F or cooler - 3 pounds of salmon at 52f was discarded and bleach poured over it - Other items were transfered to 2-door cooler at 38F. 2. Right sushi cooler ambient temperature 49F [CA] Modify unit to maintain 41F or cooler - Do not store any potentially hazardous foods in this unit until it can maintain 41F or cooler -

Raw chicken stored above fish and raw beef in the back upright coolers. [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.

Observed a food worker handle raw meat directly with their hands, and subsequently use their hands to plate a salad. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] The specialist directed the food worker to stop food preparation and wash their hands. The plated salad was discarded at this time and the dish was returned to the wareashing area. The use of tongs to minimize bare hand food contact was discussed at this time.

The display thermometer for the sushi display cooler was not available at this time. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

Holes and gaps at the wall below the three compartment sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Maintain the wall sealed to prevent the harborage of vermin.

1. Knife wedged between the rack and cold top cooler across from the cooks line 2. Handles for dispensing bulk ingredients in contact with food in the back dry storage area [CA] Maintain equipment stored in a sanitary location to prevent cross contamination.

Measured one container of cooked tempura at 56F and one container of chicken between 49F-56F over the fill line of the preparation cooler across from the cooks line. The food worker stated the food were relocated from the cooler approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The foods were relocated to inside of the cooler.

Grease/grime on the floors below the sushi preparation station and below the three compartment sink around the above ground grease interceptor [CA] Walls and/or floors in food preparation area shall be kept clean.

Shellstock tags since the last 90 days were not available for review at this time. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

In the kitchen, observed large tray of rice stored on preparation counter with no time marking. Per PIC, rice is on TPHC and time sticker is added after rice is transferred into the warmer. Measured rice at 108-119F. [CA] Sushi rice shall be time marked immediately after cooking when it is stored at room temperature. [COS] PIC added time marking to rice. Reviewed TPHC guidelines.

Observed cooked chicken cooling in a deep, covered metal container. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment 4) Using containers that facilitate heat transfer 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC adjusted the lid to keep container uncovered.

**MAJOR** 1. Observed only handwash sink at the front counter area and in the kitchen are lacking single use towels. [CA] Handwash sink shall be supplied with soap and single use towels at all times. [COS] Employee stocked both handwash sinks. **MINOR** 2. Observed both handwash sinks are lacking single use towel dispensers. [CA] Install permanent dispenser for single use towel dispensers adjacent to the handwash sinks. **MINOR** 3. Observed bowl of shrimp thawing in the handwash sink at the sushi bar. [CA] The handwash sink shall be designated for handwashing only to protect food from possible contamination. Food preparation such as thawing shall be designated for the preparation sink. [COS] Employee moved the bowl of shrimp.

**REPEAT VIOLATION** Observed lack of time markings on cooked sushi rice in the two rice cookers at the front preparation counter and in the kitchen. Per PIC, sushi rice was cooked 3 hours prior to temperature measurement. Sushi rice measured between 78-110F. [CA] As per written TPHC agreement: when time only is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control and discarded if not consumed or served within 4 hours. [COS] PIC marked sushi rice containers with stickers.

Observed employees eating from open plates in the kitchen area during the inspection. [CA] Employees shall not eat or drink in the food prep, food contact storage, or food storage areas. Provide a designated area for eating and drinking.

**REPEAT VIOLATION** Measured shrimp tempura and vegetable tempura stored on the front preparation counter at 76F. Per PIC, tempura was cooked 30 minutes prior to temperature measurement and is stored at room temperature until reheated for service. [COS] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [CA] PIC relocated the tempura to the under counter cooler for cooling.

Observed missing ventilation hood filters. Facility actively cooking underneath the hood during inspection. [CA] Ventilation hood filters shall be properly in place, routinely cleaned, and maintained in good repair.

Observed accumulation of food debris throughout the sushi bar and food preparation areas. [CA] Floors and walls shall be routinely cleaned to prevent pest harborage.

1. Observed large containers with handles stored in the bulk dry ingredient bins. Observed handles are stored in direct contact with food. [CA] Store equipment handles in such a way to prevent direct contact or contamination with food. 2. Observed wiping cloth stored in direct contact with rice and rice scooper. [CA] Discontinue the use of cloth towels in direct with food and use approved, single use materials.

Observed raw fish stored over ready-to-eat foods in the refrigeration units. [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.

Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Observed broken panels in the wall underneath the 3-compartment sink, exposing the inside of the wall. [CA] Repair all gaps in the facility. The facility shall be fully enclosed to prevent the harborage of pests.

Observed improper handwashing practices by multiple employees: 1. Employee wringing water from soiled cloth and proceeding to handle cooked sushi roll without changing gloves or washing hands. 2. Employee donning gloves to handle foods without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.