MIKADO

Observed multiuse wiping cloths stored at the preparation counters at the sushi bar and main preparation kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

*Repeated violation Observed handwash sink in the sushi bar area is adjacent to a preparation counter and is not protected by a splash guard. [CA] The handwash sink shall be separated from food preparation counters by a minimum 6" high metal splash guard to prevent contamination.

Observed live fruit flies around the drains of the two compartment sink in the main preparation area [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed an accumulation of grime at the following locations: - Throughout the deep fryer and adjacent cooking equipment at the cooks line - Throughout the ventilation fan guard near the low temperature dish machine [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured the following items at their respective temperatures in a shallow ice bath at the sushi bar: - Imitation crab at 40F at the bottom of the container and 44F at the top of the container - Spicy tuna at 40F at the bottom of the container and 47F at the top of the container [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The food containers were relocated to a reach in cooler to cool to 41F. Ensure PHF in ice bath are properly submerged

Not all food workers were able to provide proof of a valid food handler card at the time of inspection. [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.

Observed a heavy accumulation of grime/grease throughout the ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Observed open bags of flour stored in the upstairs water heater room which is not approved for open food storage [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

A display thermometer was unavailable for the right sushi display cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

The menu consumer warning states: "All the following menu include food served raw or undercooked or contain raw or undercooked ingredients" [CA] On the menu, identify raw or undercooked animal-derived foods with an asterisk and provide the following consumer warning: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS."

A designated person in charge was not available during inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Measured cooked sushi rice at the bar at 84F. The PIC stated the rice was cooked approximately 3 hours prior and stated that the rice is discarded after lunch service; Lunch is between 11:30AM - 2:00PM. The rice was observed unlabeled and the approved TPHC plan was not available for review at the time of inspection. [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 written time was used to mark the remaining time for the rice and a copy of the approved TPHC plan was re-printed at the time of inspection.

*Repeated Violation Observed the active use of domestic freezers in the kitchen and sushi bar [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed a heavy accumulation of grease on the floors below the cooking equipment at the cooks line, primarily below and around the deep fryer [CA] Walls and/or floors in food preparation area shall be kept clean.

Measured chlorine concentration in the mechanical dishwasher at 0 ppm. No active warewashing during time of inspection. [CA] Mechanical sanitization shall be accomplished at a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [COS] Employees repaired the dishwasher during inspection. Chlorine concentration is now measuring at 50 ppm.

Facility lacks a probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Facility menu lacks consumer advisory for raw foods (sashimi). [CA] On the menu, identify raw or undercooked animal-derived foods with an asterisk and provide the following consumer warning: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS."

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

Measured sushi rice at 88F and California roll at 70F. Per chef, foods were prepared 1 hour prior to temperature measurement. Facility is not time marking sushi rice or California roll as stated on their TPHC documentation. TPHC documentation is not available for review on-site. [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] Chef added time markings to sushi rice and California roll to be discarded within 4 hours.

Observed the active use of domestic freezers in the kitchen and back area. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed handwash sink in the sushi bar area is adjacent to a preparation counter and is not protected by a splash guard. [CA] The handwash sink shall be separated from food preparation counters by a minimum 6" high metal splash guard to prevent contamination.

Observed excessive accumulation of grease on the walls of the kitchen and accumulation of grease and food debris underneath the cook line. [CA] Walls and floors shall be routinely cleaned to prevent pest harborage.

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 employee handling raw shrimp and proceeding to touch clean equipment and food preparation surfaces without washing hands. [CA] 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 instructed employee to wash hands.

No person in charge present during inspection. Contacted manager over the phone. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

In the walk-in cooler, observed raw fish stored over ready-to-eat foods such as tofu and produce. [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.