GOHAN SUSHI

Cardboard used to line shelf below the microwave observed soiled. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed restroom converted into office space with what appears to be sleeping arrangement. Toilet has been removed, however, hand sink is still available for use with supply of hot and cold water. [CA] Restroom may not be converted to an office, resulting in a toilet facility that does not meet local building and plumbing ordinances.

Discoloration and black mold-like growth matter observed on walls above the three-compartment sink. [CA] Walls and/or floors in preparation area shall be kept clean.

Accumulation of green growth-like matter inside the hand wash sink wash basin at the sushi bar. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Water heater installed directly on the ground. [CA] Water heater shall be installed on stand or curb. All utensils and equipment shall be approved, installed properly, & meet applicable standards.

MAJOR: 1) Under the counter dishwasher measured to have 0ppm chlorine. Dishes observed to be washed earlier and dishwasher was ran 3 times. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator shall manually sanitize dishes in 3-comp sink using 100ppm chlorine(ensure to maintain contact with surfaces for at least 30 seconds) or 200ppm quat ammonia (ensure to maintain contact with surfaces for at least 60 seconds). 2) Per operator sushi most used prep board is washed at the end of each opening period(4 hours each) and the less used sushi prep board is washed at the end of the day. Both boards observed to have had fish and food placed directly on surface.[CA] Clean, wash, and sanitize food contact surfaces every 4 hours or after every use, even is lightly used, to prevent any bacteria build up. [COS] Operator shall wash and clean both sushi boards at the end of each service period.

Some bleach or detergent powder observed to be decanted into plastic container.[CA] Keep toxic chemicals in original container or label containers containing toxic chemicals.

Sides of ice machine and outside of tubing inside ice machine observed to have some mold build up. No food contact observed. [CA] Clean and sanitize ice machine.

Observed evidence of waste water being dumped on dirt ground. [CA] Dispose of liquid waste in mop sink.

Unable to locate oyster tags and invoice for 1 small container of oysters. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.[COS] Employee removed from refrigerator and will consume it today.

Observed tamago thawing on counter. [CA] Thaw food in refrigeration unit or under running water at 70F for no more than 2 hours. [COS]

Cold water faucet in restroom is in disrepair, knob has to be pushed down in order for cold water to turn on. Tape was found on the cold water faucet. Hot water at faucet measured at 140F within 5 seconds. [CA] Repair faucet within 24 hours. Tape was removed and owner instructed employees how to use the cold water faucet.

Unlabeled bulk dry ingredient bins. [CA] Label with common name.

Soiled wiping cloths noted on counters throughout. [CA] Store in sanitizer solution between uses.

Observed a few metal containers with debris on clean equipment rack. [CA] Ensure containers are clean and free of debris.

Back door left open. [CA] Keep door closed to prevent entrance of vermin.

Measured fried tempura fish in a full covered container in prep unit. [CA] When cooling keep food uncovered and locate on baking sheet to cool down quickly. Cool food from 135F-70F in 2 hours and 70F-41F in 4 hours. [COS] Food transferred to baking sheet.