TRUYA SUSHI

Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The 3-compartment sink shall be designated for warewashing only. Discontinue food preparation or storage in the 3-compartment sink.

Observed employee skipping the sanitizer step when actively washing dishes. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Specialist intervened and instructed employee to properly wash, rinse, and sanitize dishes. Discussed set-up of the 3-compartment sink during inspection.

Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

1) Observed trays of food are stored directly on top of the trash can. [CA] Discontinue storage of food and equipment on trash cans. All food shall be separated and protected from cross-contamination. 2) In the upright cooler, observed raw fish and meat stored directly above ready-to-eat produce. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed employee using the same cutting board and knife for raw fish, then for cooked meat without washing and sanitizing utensils. [CA] Food shall be separated and protected from cross contamination. [COS] Specialist instructed employee to cook the meat again prior to service. Measured cooked meat temperature at 165F. Ensure to switch utensils in between handling raw and ready-to-eat foods.

1) Observed employee handling raw beef and fish with bare hands, then using the same hands to prepare ready-to-eat lettuce. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and discarded the contaminated produce. Specialist instructed employee to properly wash hands when switching from raw foods to ready-to-eat produce. Recommend to use tongs to minimize bare hand contact. 2) Observed employee blowing into glove prior to donning gloves and handling food. [CA] Gloves shall be properly used and changed when required. [COS] Specialist intervened and instructed employee to discard contaminated glove and wash hands prior to donning new gloves.

Measured sushi rice stored in ambient temperature at 68F. Per employee, sushi rice was cooked more than 4 hours ago for a morning catering order. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sushi rice was voluntarily condemned and discarded. Per PIC, sushi rice shall be time marked with a sticker.

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Observed food is stored outside in an unapproved, auxiliary storage space. The storage space is enclosed. [CA] Discontinue storage of food outside. Food shall only be stored in approved food facility.

1) Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The 3-compartment sink shall be designated for warewashing only. Discontinue food preparation or storage in the 3-compartment sink. 2) Observed employees washing hands in the 3-compartment sink. [CA] Employees shall use the designated handwash sink. Nearby handwash sink is available in the cook line.

Observed rice paddle is stored in standing water. [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.

Soup cups and salt/pepper shakers stored directly next to handwash sink. [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.

Chlorine sanitizer measured at 25ppm in dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Large holes/opening in wall below 3 composition sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

1) Ambient temperature of Turbo Air preparation refrigerator measured at 42F. No PHF"s stored in this unit. 2) Ambient temperature of True preparation refrigerator measured at 47F. Majority of food stored is non PHF. Raw salmon was moved to another unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Beer tap is located right next to handwash sink. [CA] All food shall be separated and protected from possible contamination.

One food employee is lacking a food handler certificate. [CA] Each food handler shall maintain a valid food handler certificate for the duration of his or her employment as food handler. Ensure food hander certificates are readily available for review at all times.

In the True preparation refrigerator insert, raw salmon measured at 45F. Per food employee, salmon was stored in cooler one hour prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Raw salmon was relocated to sliding door cooler for rapid cooling.

1) Mop stored in mop bucket filled with standing (soiled) water. [CA] Ensure mop is stored after every use and water is properly disposed of. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2) Back screen door does not close properly, creating gaps larger than 1/4 inch. [CA] Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin.

Wet wiping cloth stored on counter. [CA] When not in use, wiping towels shall be stored in sanitizing solution of an approved concentration (100 ppm - chlorine).