SENDO SUSHI

1. Observed the use of tape, foil, and expanding foam to seal cracks and crevices throughout the facility. [CA] Discontinue the use of tape, foil, and expanding foam to seal. Materials are not durable, cleanable, or nonabsorbent and may provide harborage for vermin. Seal using approved materials that are durable, easily cleanable, and nonabsorbent. 2. Observed deteriorated floor tiles at the left side of the kitchen, near the water heater. [CA] Replace floor tiles to prevent the possible harborage of vermin.

1. Observed Vermin: Documented in the following areas: - 4+ live German cockroaches of varying life stages crawling on the cabling and cabling box extending from the mobile printer maintained on top of a preparation shelf above a preparation refrigerator at the center of the kitchen, directly across from the cook-line - 1 live nymph German cockroach crawling on the pillar adjacent to the two preparation refrigerators at the center of the kitchen 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Ken D., has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed the use of grease-stained cardboard and foil to line various surfaces throughout the kitchen. [CA] Discontinue the use of cardboard and foil to line surfaces to prevent the harborage of vermin.

*REPEAT VIOLATION* Employee's food handler cards could not be provided. [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.

1. Observed heavy accumulation of grease and food debris on the floor underneath the cook-line. Observed heavy accumulation of grease and debris on the floor underneath the mechanical dishwasher, and on the floor in several areas of the dry storage room. [CA] Maintain floors, walls, and ceilings clean to prevent the attraction of vermin. 2. Observed numerous structural deficiencies throughout the kitchen, including a hole in the ceiling above the fire suppression system, torn ceiling paneling above the walk-in cooler, cracks and crevices between metal flashing behind and to the side of the cook-line that have been taped over, and unsealed crevices behind wall-mounted shelving above the three compartment warewashing sink. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent the harborage of vermin. Discontinue the use of tape to seal; Use materials that are durable and nonabsorbent.

Observed heavy accumulation of grease on the ventilation hood filters above the cook-line. [CA] Clean regularly to prevent the attraction of vermin.

1. Observed Vermin: Documented in the following areas: - 1 live cockroach crawling on cardboard used to line a lower prep table directly underneath the cook-line - 2 live cockroaches crawling on the under-counter mechanical dishwasher near the warewashing area of the kitchen. In the same area, observed 3+ dead cockroaches on the floor underneath the mechanical dishwasher - 1 live cockroach crawling inside the wooden cabinet at the entrance to the kitchen area. In the same area, observed 10+ dead cockroaches of varying life stages in a sticky trap maintained inside the cabinet - 25+ dead cockroaches in sticky traps underneath the two-door under-counter cooler at the front service area - 20+ dead cockroaches on sticky traps on the floor in the back dry storage room - 3 dead cockroaches observed on the wall adjacent to the fire suppression system - 2 dead cockroaches on the floor around the waste tank in the dry storage room - 2 dead cockroaches on the floor underneath the water heater - heavy accumulation of cockroach droppings concentrated around the ceiling vents of the kitchen area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Ken Dong, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

*REPEAT VIOLATION* Employee observed handling soiled dishes, then proceeded to take cleaned dishes out of the under-counter mechanical dishwasher. Owner abated a live cockroach, rinsed hands, and then attempted to return to food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee and owner to properly wash their hands with soap. Affected dishes were re-ran through the mechanical dishwasher (50 ppm chlorine).

*REPEAT VIOLATION* Hand sink in the kitchen observed obstructed by a large rolling trash can placed in front. Aforementioned hand sink lacked paper towels. Hand sink at the front service area lacked paper towels. Observed employees drying hands on reusable green cloth. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS/SA] Obstruction removed. Roll of paper towels provided.

Observed boxes and containers of food stored directly on the floor in the walk-in cooler and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

At the front service area, in a turned off rice warmer, sushi rice subjected to time as a public health control lacked time labeling. Per the owner, it had been cooked approximately 1 hour and 15 minutes prior. [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] Sushi rice was properly time labeled.

*REPEAT VIOLATION* Imitation crab measured between 44F and 46F while maintained in an improper ice bath at the front service counter. Per the owner, imitation crab removed from refrigeration less than 30 minutes prior. Cooked chicken measured between 132F and 146F while maintained in a metal container on the stove with the burner underneath turned off. Per staff, chicken had been cooked less than 20 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Imitation crab and chicken were relocated to refrigeration.

1) In the kitchen, observed the only handwash sink was partially blocked by trash can. [CA] Handwashing stations shall be fully accessible at all times. [COS] Employees moved trash can away from the handwash sink. Facility to rearrange equipment and store trash cans in a separate area. 2) At both handwash stations, observed paper towels are stored outside of a dispenser. [CA] Handwashing towels shall be stored in a dispenser to prevent outside contamination.

1) 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. 2) Observed wiping cloth stored in contact with sushi rice. Per PIC, wiping cloth is only used for the top of the rice cooker. [CA] Discontinue storage of wiping cloth with food. Use only approved, food grade cloth or fabric implement for food storage. 3) Observed several pressurized cylinder tanks stored on the floor of the food preparation area. [CA] Pressurized cylinders shall be securely stored and fastened to a rigid structure.

1) Food safety certification not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards. [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.

In the walk-in cooler, observed raw fish and shelled eggs stored above ready-to-eat produce. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. All food shall be separated and protected from cross-contamination.

Facility lacks appropriate testing materials for chlorine sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured multiple foods at improper holding temperatures: 1) In the sushi bar area, measured California rolls at 74F. Per employee, California rolls were prepared less than 30 minutes prior and is discarded at the end of service. 2) In the sushi bar area, measured sushi rice from 130-135F. Per employee, rice was cooked 1 hour prior and is kept at ambient temperatures. 3) On the stovetop, measured cooked chicken from 99-130F. Per employee, chicken was cooked less than 30 minutes prior and is kept on the stovetop during service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods will be discarded at the end of service (less than 4 hours from initial cooking or removal from temperature control.) Discussed time as a public health control (TPHC) procedures with PIC for California roll and sushi rice. Chicken will be kept on the stovetop in heat for hot holding.

Observed heavy accumulation of grease and grime on sides of cooking equipment and storage shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple improper handwashing practices by employees: 1) Employee handled raw fish, then washed hands without soap and dried on a reusable wiping cloth prior to handling cooked sushi rolls. 2) Employee washed hands without soap or single use towels in the 3-compartment sink prior to handling clean equipment. [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. [SA] Specialist intervened and instructed employee to properly wash hands before handling ready-to-eat foods. Discussed handwashing policy with PIC.

In the employee restroom, measured the maximum water temperature of the hand sink at 68F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).

Observed the only handwash sink in the kitchen was blocked by cooking equipment at the time of inspection. The handwash sink lacked soap and paper towels. In the front sushi station, the handwash sink lacked paper towels. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times. [COS] PIC stocked sinks with portable soap and temporary paper towel rolls.

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