FUKI SUSHI

1. Measured the following foods at their respective times and temperatures: - Salmon in a shallow ice bath at the left sushi prep station at 55F - Crab in a shallow ice bath at the left sushi station at 55F at the top of the container and 41F at the bottom of the container - Unagi in a shallow ice bath at the middle sushi prep station at 53F at the top of the container and 37F at the bottom of the container The cooks stated the foods were prepared and placed in the ice baths approximately 1.5 hours prior. 2. Observed rice at the sushi preparation stations measuring between 73F-77F cooked 1.5 hours prior according to the sushi chef. The sushi chef stated the rice is discarded after the lunch service (3 hours) and the cook that prepares the sushi rice stated that they acidify the rice with vinegar. The cook that prepares sushi verbally walked through the pH testing process with a digital meter, but did not have the supplies available for testing at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Ice and water were added to the respective ice baths to create a sufficient ice bath. [SA] 2. A time label indicating discard time was posted.

Observed multiple holes/gap including FRP not flush to the wall overhanging the base coving tiles throughout the food preparation side of the sushi bar. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

1. Observed old rodent droppings on the floor of the far corner in the servers station below the soda storage shelving area. 2. Observed two dead adult german cockroaches and 1 dead adult oriental cockroach on a glue trap in the dry storage/oil bin storage area. No other evidence of rodent or cockroach activity was observed at this time. It was discussed with the PIC that pest control services are conducted monthly by Matrix pest control. [CA]: The premises of each food facility must be maintained free of vermin. Remove the droppings and clean and sanitize any affected areas.

Observed the hot water line to be stuck closed for the preparation sink across from the walk in cooler. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed surfaces of the cabinetry at the sushi preparation to be heavily deteriorated. [CA] Maintain surfaces durable, nonabsorbent, and easily cleanable.

Water temperature at hand sink near sushi prep area is 109F. Cold water valve is not working. [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. [SA] Use other nearby hand sink for hand washing.

Raw fish is hanging from a hook at sushi prep line prep sink. Per staff, fish is hanging to remove excess water. Per staff, fish has been hanging for about 10 minutes. Fried crab head is 125F under the heat lamp; crab head was fried less than 30 mins ago and served during inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Discussed with staff to use single use paper towels to remove excess water and to relocate to prep unit. Discussed with PIC, to place crab head on TPHC since facility is only open for less than 4 hours for lunch and dinner.

Hot water lever is not working at prep sink across from walk-in cooler. [CA] Repair lever.

Container of raw chicken is stored on shelf above tofu in the under counter reach in - in cooking equipment area. [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.

Debris observed on the floor on the right side of the upright freezer. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Dust and debris observed on wall mounted shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 2. Accumulation of dust observed on walk-in cooler fan covers and ceiling. [CA] Clean fan cover fans and ceiling to prevent contamination of food.

Utensils and scoops are stored container with water and ice in the middle food prep area; water measured 40F. [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.

Soap dispenser missing at hand sink in the sushi area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Hot water of 120F not obtained at 2 comp or 3 comp sink in bar. [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.