TOMISUSHI RESTAURANT

Employee observed washing hands while wearing disposable gloves. [CA] Emplyoees shall remove disposable gloves prior to washing their hands and put on new pair of gloves prior to handling food.

Inside multiple reach-in cooler, observed raw chicken stored above ready-to-eat foods. [CA] Properly store raw chicken separate or below ready-to-eat foods.

Between the dsihwasher and the water heater, there are damaged and missing floor tiles allowing build-up of debris. [CA] Repair floor tiles and maintain it as durable, smooth, nonabsorbent, and easily cleanable.

1) Observed employee's personal food stored inside reach-in cooler above food that is used/served by the facility. 2) Employee's personal items observed stored on shelve above food prep surfaces. [CA] Employee's personal food or items shall be stored in a designated location that is separate or below food or food contact surfaces to prevent cross-contamination.

1) Potentially hazardous foods inside the sushi display cooler is measured at improper cold holding temperatures. Raw tuna, raw salmon, raw yellow tail were measured at 48F - 52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. 2) Unagi placed out behind the sushi counter is measured at 93F. Per employee, the unagi will be used for lunch and placed back into the cooler. [CA] Potentially hazardous foods that is not held in the proper holding temperature for extended period of time cannot be returned to the refrigeration unit and shall be discarded if not used within 4 hours. [COS] If not used, employee will discarded the improperly held food items at the end of the lunch service at 1:30 PM.

Between the dishwasher and water heater, there are damaged and missing floor tiles allowing standing water to build up on the floor. [CA] Repair floor tiles and maintain it durable, smooth, and easily cleanable.

Unagi and fish held on counter behind the sushi prep line are subject to time rather than temperature but were not time-marked. [CA] Potentially hazardous foods that are subject to time shall be time-marked to be discarded if not used/served within 4 hours. [COS] Employee time-marked the food items.

Employee observed shucking oysters at the three compartment sink directly next to the dishwasher and soiled dished in the sink. [CA] Food preparation shall be conducted at the food preparation area or food preparation sink where it is clean and protected from cross contamination.

Observed improper refrigeration storage of raw food items. Inside the reach-in cooler across from the cook line - raw chicken and raw beef are stored above ready-to-eat foods. Inside the back two-door upright reach-in, raw oysters are stored above vegetables. [CA] Raw food items shall be stored separate or below ready-to-eat foods. Raw animal products shall also be stored by order of their minimum internal cooking temperatures. For example, raw chicken with a minimum internal cooking temperature shall be stored below raw fish that has a minimum internal cooking temperature of 145F.

Wiping towels around the cook line and food prep area are used, reused, and stored on the food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).