K38: Adequate ventilation/lighting; designated areas, useInadequate lighting in area where ice machine and glass refrigerator is located. (3-4 light bulbs missing). Install light bulbs to provide sufficient lighting.
K35: Equipment, utensils: Approved, in good repair, adequate capacityDoor gaskets in disrepair for small 2 door unit in back kitchen. Duct tape used on handle at undercounter unit at sushi bar. [CA] Replace gaskets and door handle.
K34: Warewash facilities: installed/maintained; test stripsLack of chlorine test strips. [CA] Provide test strips.
K30: Food storage: food storage containers identifiedObserved food stored on floor in walk in and dry storage area. Open packages of bulk rice/sugar noted. [CA] Store food 6 inches off floor and seal packages of food or locate in bins with lids.
K09: Proper cooling methodsMeasured cooling covered rice stacked on top of each other in walk in . [CA] Cool food rapidly by leaving plastic wrap uncovered and containers not stacked. [COS]
K27: Food separated and protectedObserved raw shrimp and raw fish/beef stored above ready to eat udon soup/sauces in walk in. Store raw seafood/meat below ready to eat food.
K07: Proper hot and cold holding temperaturesCriticalMeasured sushi rice in warmer at 105F. [CA] Maintain potentially hazardous food 135F and above or 41F or below. Operator wrote time sticker with today's 11a-3p, second batch 5p-8p. Provide a time sticker daily, 2x a day.
TPHC hand out provided.
Note: 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.
K39: Thermometers provided, accurateLack of thermometer at one of the sushi glass case units. [CA] Provide a thermometer.