FUJI SUSHI RESTAURANT

1. Dirty dishes, dish soap, and sponges were observed in the prep sink in the back of house and the prep sink in the front of house area. Note: No warewashing was observed, PIC had staff move items to the three compartment sink. [CA] Use equipment based on the manufacturer's intended use. Cease use of the prep sinks as warewash stations. 2. The rice scooper was found sitting in still water at a dipper well. The dipper well was turned off. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

The rice warmer at the sushi station is stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior. 2. Sushi Rice was measured in a warmer in the back of house and front of house at 85-90F. Per PIC, they made the rice about 1 hour prior. 3. Shrimp measured at 46F in a pan with an ice pack under it. Per cook, they took items out of the cooler at opening about 1 hour prior. 4. Cut tomatoes and tofu were measured at 50F in a pan with ice packs under them. Per cook, they took items out of the cooler at opening about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Facility reheated the chicken to 165F and held it under a heat lamp for hot holding. [COS] 2. Facility agreed to discard the rice after 4 cumulative hours of removal from temperature control. Discussed use of TPHC for sushi rice. PIC did not want to use TPHC, stated they will maintain sushi rice at 135F or above. [COS] 3. & 4. Proper ice baths were made for each item.

A large fillet of salmon was found thawing at ambient temperature in the back storage hallway. [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.

1. Repeat Violation: Facility has a non ANSI accredited toaster oven across each sushi station. 2. Repeat Violation: Facility has a non ANSI accredited microwave across each sushi station. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility has a non ANSI accredited toaster oven across the first sushi station. Facility has a non ANSI accredited microwave across the first sushi station. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior. 2. Cut chicken katsu was measured at 100°F in a small bowl stored on the prep table across the cook line. Per staff they cooked it about 30 minutes prior for an order. 3. Flour and batter used for shrimp tempura was found out of temperature control for longer than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. Facility agreed to discard the grilled and fried chicken after 4 cumulative hours of removal from temperature control. [COS] 3. Flour and batter were discarded. See VC&D report.

Facility is using TPHC for the rice without written procedures available. Note: TPHC form on file indicates rice spoon only. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Discussed adding rice to the TPHC procedures. PIC stated they acidify the rice with vinegar. Educated PIC of the need for a HACCP plan to acidify foods for food safety.

The floor under the cook line equipment has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

The exterior of the fryer had an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food was found stored on the floor of the rear storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

A bowl of rice was found covered with plastic wrap and cooling on a prep table. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Rice was uncovered and moved to the upright cooler.

Wet wiping cloths were found stored on counters of the sushi making stations. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Residential spray cans of insecticides were observed in the facility (one under the cook line equipment and the others in the storage racks. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Ensure to store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

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

Raw shelled eggs were found stored above produce in one of the upright coolers in the back storage room. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. Facility had a cart next to the handwash sink that was exposed to possible splash contamination. Note: the cart was in front of the hand sink but did not obstruct staff from washing their hands. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. 2. The rice spoon for rice was foudn stored in room temperature water. Note: The rice spoon was in a dipper well but the dipper well was not turned on. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 3. Facility was lining the floor of the kitchen and under the rice cooker with cardboard. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Personal belongings were found stored amongs food equipment areas (phone on a plate for service, bags, hair items at the dry storage racks). Note: Facility has a dedicated changing room with lockers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Store items in the lockers.

Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Several cutting boards stored directly on floor on cook line. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Raw meats and raw shell eggs stored above ready to in foods in multiple refrigeration units. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Bowl observed in handwash sink basin in sushi bar area. Several utensils stored in service station handwash sink. [CA] Handwash stations shall be clean, accessible, and unobstructed at all times.

1) Facility is lacking quaternary ammonium test strips. [CA] Provide test strips to measure sanitizer concentration in 3 compartment sink. 2) Container of cabbage observed on 3 compartment sink drain board. Dish sponge observed in preparation sink and wash utensils stored on prep sink drain board. [CA] Ensure all food preparation is done in the preparation sink and all dish washing is done in 3 compartment sink or dishwasher machine.

Multiple food handler certificates not available for review. [CA] Ensure food handler certificates are readily available for review at all times.

Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Multiple wet wiping cloths stored on counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (200ppm – quaternary ammonium, 100ppm – chlorine)