ARAKI SUSHI

Lack of thermometer in 2 door prep unit at sushi bar. [CA] Provide a thermometer in unit.

Front and back door left open. [CA] Keep door closed at all times to prevent debris and vermin from entering.

Open bags of flour noted. [CA] Keep bags of flour closed/sealed when not in use. [COS] Container of raw beef stored on floor in walk in cooler. [CA] Store food 6 inches off of floor. [COS]

Observed raw fish being washed at the 3 comp sink next to the dishwasher. [CA] Wash/prep seafood at the other 3 comp sink that is for food prep only. Observed raw beef stored above seafood in prep unit. [CA] Store seafood above raw beef. [COS] Uncovered food noted in prep unit in kitchen. [CA] Keep food covered except when cooling.

Observed soiled bowls used as scoops for dry bulk ingredients. [CA] Replace bowls with a scoop with a handle.

To go containers of pink sauce w/ mayo measured at 74F on counter. [CA] Maintain potentially hazardous food 41F and below. Sauce was placed back in refrigerator.

Lack of mop hanger at janitorial/mop sink. [CA] Install a mop hanger so mops can properly air dry.

Leaky faucet noted at 3 compartment sink. [CA] Repair the sink.

Observed raw chicken above seafood, miso paste below raw seafood in 2 door unit (upright in the back). [CA] Store raw meat below ready to eat food. [COS]

Measured chlorine sanitizer at 0 ppm at dishwasher. [CA] Ensure a minimum of 50 ppm chlorine is reached. [COS] Dishwasher was primed several times, retested at 100 ppm.

Observed boxes/containers of meat stored directly on the floor in walk in cooler. [CA] Store food 6 inches off of the floor on racks.