KAKUNA SUSHI

Paper towel dispenser is broken at back hand wash sink. Paper towel dispenser is not provided at front handwash sink at sushi bar. [CA] Single-use sanitary towels shall be provided in dispensers.

Observed a large gap at the bottom of the screen door in the back of the facility. [CA] Eliminate gaps larger than 1/4" at back door to prevent the harborage of vermin.

1. Cups and bowls are used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Observed single use containers (terriyaki sauce, ginger) reused to store other food items. [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. 3. Ice scoop handle was observed to be in contact with ice in the ice machine used for consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Observed plastic wrap used to stopper sink compartments at three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Observed a bag of onions stored on the floor in the upper storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Sanitizer was not available at time of inspection. [CA] Facility must provide sanitizer at all times during operation for warewashing and any other issues that require sanitization. [COS] PIC went to store and purchased a small bottle of bleach for the rest of the day until their order of more could be delivered. Three compartment sink was set up and measured 100ppm chlorine.

Sushi rice measured 60F. Per sushi chef, they make it in the morning and then discard at the end of the lunch period in less than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Sushi rice will be discarded at the end of the lunch service. TPHC form provided to PIC to complete.

Observed discoloration on the wall behind the oven. [Corrective Action] Maintain the wall in good condition. Oven may need to be re-located under the hood.

Lack of paper towels in the paper towel dispenser at the service area near the ice machine. Another fully stocked handwash sink close by. [Corrective Action] Maintain paper towel dispenser stocked at all times.

The chlorine sanitizer at the 3 compartment sink was observed in the middle compartment. [Corrective Action] The 3 compartment sink shall be set up as follows: wash at the left compartment, rinse in the middle compartment, and sanitize in the right compartment.

1. Observed cups used a scoops in the ice bin across from the 3 compartment sink. [Corrective Action] Use a scoop with a handle. 2. Observed handle of the ice scoop in direct contact with the ice in the ice machine. [Corrective Action] Store the scoop in such a way that the handle is not in contact with the ice.

Observed fish defrosting on the work table at ambient temperature. [Corrective Action] 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.

Observed a bottle of wine stored directly in the ice in the ice machine. Ice is for consumption. [Corrective Action] Discontinue storing bottle of wine in the ice machine.