KURA REVOLVING SUSHI BAR

Observed raw beef in a container stored on shelf above raw shell eggs inside the walk-in cooler; Raw chicken is stored on shelf above whole watermelon inside the walk-in cooler. [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. [COS] PIC re-organize walk-in cooler to organize foods.

2 freezer chests are missing the handles. [CA] Provide the missing handles for the freezers.

Observed employee working with raw beef change task to working with ready to eat sushi without changing gloves and washing hands. Observed employee cleaning cutting board with wiping cloth and about to switch to do food prep Observed employee with unclean gloves rinse gloves at hand sink, take off gloves and proceed to put on clean gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Specialist intervened and instructed employee to wash hands prior to changing tasks; all employees were observed to properly wash hands. Ready to eat sushi was VC&D (see report).

Observed accumulation of dust on walk-in cooler fan covers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed raw prepackaged beef thawing under running water of 77F at the food prep sink. [CA] Water temperature shall be under 70°F while thawing food. [SA] Raw beef was relocated to the walk-in cooler for thawing.

Valid food handler cards were provided for some employees and several in house food handler cards were provided for different employees; certificates lacked evidence of ANSI approval. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Food scraps and debris observed on the floor in the trash compactor area. [CA] Outside refuse enclosure shall be kept clean and free of debris.

Water temperature at far left hand sink in the sushi preparation area is measuring 116F; cold water lever is not working. Several other hand sinks are available for use in close proximity. [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.

1. Specialist measured pH of sushi rice at 4.1 using pH paper; PIC measured sushi rice at 3.5 pH using rice pH meter. All sushi rice measured by Specialist was measured at 4.1; PIC was unable to calibrate rice pH meter and did not have pH test paper available. Specialist observed sushi Log Sheet and pH meter Calibration Record indicating sushi rice was measured at 4.0 pH and meter was reading sushi at 4.0 pH HACCP procedures indicate pH < 4.1 and rice may not exceed 4.2 pH while held at room temperature. [CA] The food facility shall follow the approved HACCP plan procedures and obtain pH testing paper as indicated in HACCP procedures. [COS] pH paper was delivered before end of inspection. 2. Observed raw fish at 29F thawing in commercial vacuum packaging in refrigeration unit next to the office. Observed raw fish and shrimp at 38F thawing in commercial vacuum packaging; per PIC fish and shrimp were removed from the freezer in the morning for thawing. [CA] Remove or vent fish/shrimp in commercial vacuum packaging when removing from freezer unit for thawing to prevent bacteria from growing. [COS] All packages of fish/shrimp were vented to allow introduction of oxygen.

No time tracking information is provided for the raw shrimp/chicken and vegetable flour using TPHC at the tempura station. Per PIC, the flour is discarded every 4 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] A time stamp was placed for the flour containers.

Specialist measured fish broth in a plastic container with a lid at 55F inside the 2 door prep unit in front of the tempura station. Per staff, the broth was cooked about 3 hour prior to inspection and is currently cooling. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Broth container lid was removed and container was relocated inside the walk-in cooler for cooling.

Measured hot water at the 3-compartment sink to be 113F and the warm water at the cooking area's handwash sink to be 56F. [CA] Provide hot water (120F) at the 3-compartment sink and warm water (100F) at the handwash sink.