HARUMI SUSHI

Potentially hazardous foods inside the reach-in cooler by the sushi station is measured at improper cold holding temperatures. Ground tuna, ground salmon, cheese, scallops, salmon, noodles, mussels, and california rolls measured at 52F to 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the ground tuna, ground salmon, and cheese were placed in the unit from the previous night and were discarded by employee. The scallops, salmon, noodles, mussels, and california rolls were prepared 2 hours ago and will be subject to time where it will be discarded if not used by 4 PM.

1) Raw shrimp stored above cooked foods inside the reach-in cooler by the cook line. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination. 2) Rice in active prep is observed stored on floor behind storage shelf. [CA] Food shall be stored in a manner where it is protected from contamination.

1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin. 2) Accumulation of food debris on floors under shelving and equipment. [CA] Frequently clean and sanitize floors to prevent accumulation of debris.

Chlorine sanitizer for the dishwasher was measured at 25 ppm. [CA] Maintain chlorine sanitizer for dishwasher at 50 ppm.

Case of wooden single-use chop sticks stored observed stored inside restroom. [CA] Food contact equipment shall be stored in a location that is clean and protected.

Lack of paper towels at the only handwash sink inside the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towel. [COS] Employee refilled paper towel dispenser.