KAIZEN

In the walk in cooler, cooked rice completely sealed in saran wrap measured at 52F. Per staff, rice was cooked last night and placed in the walk in cooler. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Rice was voluntarily discarded.

*REPEAT VIOLATION* Missing food handler training certificates for employees and 1 expired food handler training certificate. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times

Missing testing method for measuring Chlorine sanitizer. [CA]: Provide an approved testing method (for ex: test strips) for measuring Chlorine sanitizer level.

Plastic wrap used to line shelvings at sushi bar. [CA]: Discontinue using plastic wrap to line shelvings. All equipment shall be approved, durable, and able to be properly washed and sanitized.

*REPEAT VIOLATION* Employee handled personal cellphone and returned to food preparation. Specialist instructed employee to wash hands and employee proceeded to wash hands at the 3 comp prep sink. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands at designated hand sink.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* At the front sushi bar hand sink, roll of single use towel is not stored in an approved dispenser. [CA]: Single use towels shall be stored in an approved and permanently installed dispenser.

*REPEAT VIOLATION* Accumulation of dark colored grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION* 1. Multiple containers of food stored directly on the floor inside the walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food at dry storage observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid

*REPEAT VIOLATION* Multiple scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

At the front sushi bar hand sink, roll of single use towel is not stored in an approved dispenser. [CA]: Ensure single use towels are stored in an approved dispenser.

Approximately 2 large house flies observed in the back kitchen area. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Keep all doors closed to prevent entrance of flies.

*REPEAT VIOLATION* Accumulation of dark colored debris on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Multiple scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

At the sushi bar, in the oven toaster and on prep table, unagi measured between 78F - 81F. Chef stated unagi was cooked approximately 1.5 hours prior to measurement. Per Chef, unagi is kept in room temperature and the leftover is placed in the cooler after service hours at lunch time. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Unagi to be discarded on the 4th hour after it was removed from temperature control. Manager stated unagi will be stored and cold held in the cooling units after cooking.

1. Multiple containers of food stored directly on the floor inside the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food/spices at dry storage observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

At the back kitchen, Employee removed gloves and then grabbed new gloves to put on without washing hands prior. Specialist instructed employee to wash hands and employee proceeded to the 3 comp sink to wash hands. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands at designated hand sink near cook line.