HIKARI SUSHI HOUSE

Hot water was measured 80F inside the men's restroom and at the beverage station hand washing sink. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Back area alley had a opening from the outside. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. After use mop was not hanged for quick drying. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Facility has an expired FSC. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee lack food handler cards. [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.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Bucket for wiping cloths lack sanitizer. Multiple wiping cloths next to cutting boards lack sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Rice container at room temp lack time marking. Per PIC, it will be thrown away. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Lack consumer advisory for raw, under cooked food, and nuts. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Aprons and rags were stored on a dry storage shelves next to food. [CA] Personal items like aprons and wiping rags shall be stored on a different shelves from food. Back area has a 2 dry storage rooms with an alley that has clear sheets for a ceiling has gaps and openings. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Lack Food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack Food handler cards. [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.

Carton of vegetables and bucket of sauces on floor inside the walk in refrigeration and in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

One out of three hand washing sink lack soap dispenser but has soap pump on the shelve near sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Installed a missing soap dispenser.

Menu lack consumer advisory about selling raw and uncooked food. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Sanitizer buckets are at 200ppm. [CA] Sanitizing bucket with wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine). Lack Test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.