SHIROI SUSHI

Personal items such as cellphone, keys, and open beverage cup on prep table. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.

Disposable plastic container used as scoop for rice. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Small flies at front bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

On the menu, the disclosure is not specified to the specific foods that are undercooked/raw. [CA]: Provide disclosure description or identification for undercooked/raw food items.

Missing testing method (for ex: test strips) for Chlorine sanitizer. [CA]: Provide testing method for Chlorine sanitizer.

Under counter dish machine was dispensing 0 ppm Chlorine sanitizer. No active ware-washing. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer. Note: facility will be manually ware-washing at 3 comp sink using Quat sanitizer until dish machine is assessed and properly functioning.

In the 2 door reach in unit, rice measured at 45F. Per Staff, rice was cooked and cooled down last night. Rice completely covered in saran wrap. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Rice voluntarily discarded.

Ambient temperature on the lower shelf of under counter unit next to cook line measured at 50F. [CA]: Repair/assess/monitor unit. Ensure unit is able to cold hold PHFs at 41F or below at all times. Discontinue use of unit's lower shelf for PHFs until it is able to properly cold hold PHFs.

At the front service line, rice at rice cooker measured at 101F. Per Manager, rice is under Time As A Public Health Control and uses restaurant operational hours as time indicator. No TPHC procedures provided. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Rice to be discarded on the 4th hour after it was removed from temperature control. TPHC written procedures filled out by manager during inspection.

Missing testing method for Quat Ammonium sanitizer. [CA]: Provide testing method such as test strips for Quat Ammonium sanitizer.

Missing temperature measuring device at 2 door reach in and under counter reach in next to cook line. [CA]: Immediately provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed

At the front service line, hand sink next to prep tables observed without separation or barrier. [CA]: Provide 6 inch splash guard or 24 inches of separation between hand sink and food prep tables.

In the 2 door reach in at the back kitchen area, cooked rice completely wrapped in saran wrap measured at 103F. Per Staff, rice started cooling approximately 2 hours prior to inspection. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Rice was discarded.

At 3 compartment sink, Quat Ammonium dispenser was dispensing 0 ppm of sanitizer. No active ware-washing observed. [CA]: Repair/assess dispenser. Ensure 200 ppm of Quat ammonium sanitizer is provided at all times. [SA]: Facility has dish machine for sanitizing and chlorine for sanitizer buckets. Discussed providing 100 ppm of Chlorine sanitizer for sanitizer buckets using Chlorine.

Staff had gloves on, touched raw crab to deep fry, removed gloves and washed hands at the 3 compartment sink for approximately 5 seconds, and returned to cooking. No direct contamination observed. [CA]: Employees shall properly wash hands at designated had sink when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required.