DAN IZAKAYA

Container of water and a tong was left inside the hand washing sink. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.

Lack time marking for the multiple food items at room temperature was prepared 2 hours ago and is out for service. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Kitchen ventilation hood above food prep area has a dust debris. Dust debris on the ceiling around the ventilation hood area. [CA] Clean the dust from the ventilation hood and ceiling when there is no food around or cover the food.

Multiple dirty wiping cloths were left at the counter. [CA] Wiping cloths shall be free of food debris and visible soil and shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Food prep table with a small Roe seafood container was not placed in properly was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be replaced with a correct size containers to keep up with the temperature. Chef was prepare sushi seafood and placing it directly into a cold display unit. Sushi meat inside the cold display unit was measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill the sushi seafood before placing inside the cold display unit.

Mechanical exhaust hood has a build up of grease. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Some pieces of fish was measured 45F in a cold display unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill pieces of fish in a freezer before placing it inside the cold display. NOTE: It was placed in 15 minutes ago Roe was measured 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Do not leave phf food containers out at room temp NOTE: Unit ambient temperature is 39F.

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

1. Eel and octopus balls were measured 115F & 110F because they will be microwave before serving. 2. Fried chicken pieces were measured 85 F because they will be fried again before serving. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Rice inside the warmer was measured 85F. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Hot running water was measured 117F at the 2-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Multiple wiping cloths stored at different locations in the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Milk crates in use to store food off floor. [CA] Food shall be stored at least 6 inches above the floor in a NSF shelving unit to prevent contamination. Shelving units shall be 6 inches off floor and easily cleanable. Storage area next to sushi station.

Two refrigeration in the back storage area has broken handles. [CA] Repair/replace broken handles to maintain.

Switch board is creating a gap/hole in the wall (Storage area next to the sushi station). [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Rice container without common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Ice scoop inside the ice container touching at the tea station. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Sushi chef was missing time marking for rice. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chef filled out the log sheet.

Broken light switch board in the back storage area. [CA] Replace or secure light switch board to eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Facility use sponges to clean utensils. [CA] Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

Missing thermometer for the cold holding display for the sushi meat. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Only handwashing sink in the kitchen holding water container and sink was blocked with a trash can. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Handwashing sink was made unobstructed.

Rice on floor under the shelving with rice in the back area. [CA] Keep floor clean from food debris.

Broken handle for the one door freezer. [CA] Replace broken handle to maintain.