SUSHI KAN JAPANESE CUISINE

Raw food of animal origin stored above ready to eat food in standing refrigerator. [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.

Several dead cockroaches found in cabinets at sushi preparation area. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Wet wiping cloth is not held in sanitizer container. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee does not wash hands after handling raw meat and continues to prepare other RTE items. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Employee observed washing dishes using approved steps in the wrong order.[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Employee personal care item found on shelf at suhi preparation. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.

Raw food of animal origin stored above ready to eat food in standing refrigerator. [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.

Lack of single use paper towels at dispenser in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Lack of thermometers in preparation refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Ambient temperature of 2 preparation refrigerators at cook line measured >4!F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Raw eggs stored above ready to eat food in standing refrigerator. [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.

Toilet in mens restroom is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.

Bean sprouts, and cooked vegetables held at preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Wet/used wiping towel stored on preparation table at sushi bar. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).