KENJI SUSHI

Mop was left in a mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop rack or other devices not made available to hang and store cleaning tools.

Large ice machine was leaking water. [CA] Repair/fix the leakage to maintain.

Both ice machines has Ice scoop handles touching the ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Fried fish and shrimps utilizing time as a public health control were not time marked. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Carton of meat on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

HAND WASHING SINK IN THE BAR AREA HAS TRAYS DRYING IN FRONT OF IT AND CRATE WITH EMPTY BUCKET FOR ICE ON FLOOR IN FRONT OF IT. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.

LACK TEST STRIPS. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

HAND WASHING SINK INSIDE THE RESTROOM MEASURED 85F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

LARGE 30 GAL DRUM WITH VI NIGER $ SEAWEED HAD A FULLY SUBMERGED BOWL IN IT FOR SCOOPING. [CA] A bowl can't be used to scoop product. Instead use scoop with handle and store it in such a way that the handle does not come in direct contact with food to prevent contamination. SEAWEED CONTAINERS IN USE TO STORE BEEF STRIPS INSIDE THE WALK IN UNIT. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

SHELL FISH TAGS WERE NOT IN A CHRONOLOGICAL ORDER. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

SMALL CONTAINERS OF IMITATION CRAB MEASURED 50F WAS INSIDE THE WALK IN UNIT WITH TIGHTLY COVERED WITH PLASTIC WRAP. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling and allow air circulation.

Employee can't find a copy of Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Hand washing sink in the back area near walk in cooler has a empty paper towel dispenser. [CA] Always keep the paper towel dispenser filled in for proper hand washing.

Ice build up in the walk in freezer. [CA] Fix/repair walk in freezer to prevent ice build up.

Marinated pork on floor inside the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Carton of eggs were stored above sushi meat. [CA] Carton of eggs shall be on bottom shelve to prevent cross contamination.

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] PIC posted the permit in the bar area.

Lack Food safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Comply within 30 days. Lack Food handler Card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Ice scoop was touching the consumable ice. [CA] Scoop handler shall not touch the consumable ice and can be kept in a container.

Sanitizer for the dishwasher in the bar area was at 20ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Chicken wings were thawing in a strainer basket and water was draining out. [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.