USHIYA LLC

Pressurized cylinders by the prep sink and at the service area observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinders to a rigid structure.

Observed blood droplets on the plastic film covering ready-to-eat lettuce. [Corrective Action] Store raw ready-to-eat foods above raw meats.

Observed moist wiping towels stored on the work table in the kitchen. [Corrective Action] Store wiping towels in the sanitizing bucket.

1. Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean. 2. Plastic film on the work table under the hot holding unit observed deteriorated and peeling off. [Corrective Action] Peel off the rest of the plastic film. Maintain work table clean. 3. Heavy grime accumulation on the fan guard on the evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

Lack of consumer advisory warning on the menu for consuming raw meat since guest are expected to cook the meat on their own. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Hot water knob at the handwash sink near the walk-in cooler observed not properly turning allow full pressure to come out. [Corrective Action] Repair to provide adequate hot water pressure.

Observed meat in the walk-in freezer not covered or wrapped. [Corrective Action] Ensure meat are covered or wrapped.

1. Observed employee using a bowl to scoop sauce from the wok into a plastic container. [Corrective Action] Use a scoop with a handle to scoop. 2. Observed pressurized cylinder not secured to a rigid structure next to the 2 door upright cooler at the service area. [Corrective Action] Ensure pressurized cylinders are secured to a rigid structure.

Observed beef thawing at room temperature. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.