TOKI SUSHI

At the front prep line sanitizer bucket, Chlorine sanitizer level measured greater than 200 ppm. [CA]: Maintain Chlorine sanitizer at 100 ppm.

MAJOR: 1. At the front prep line, unagi in the oven toaster measured at 83F. Employee stated it's been out for approximately 1 hour prior to measurement. 2. Mayonnaise on prep counter measured between 58F - 63F for approximately 30 minutes per employee. 3. At cook line, deep fried soft shell crab measured at 73F and shrimp tempura measured at 72F; both cooked approximately 45 minutes prior to measurement. Employee stated both food items are left in room temperature after cooking. MINOR: 1. Cheese sauce in the prep line cooler at front line measured at 46F. Employee stated it was left on the prep counter prior to placing back to the unit approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA]: Unagi, soft shell crab, and shrimp tempura to be discarded 4 hours after it was removed from temperature control. Mayonnaise and cheese sauce to be placed in cooling units to cool down. Note: Time as Public Health Control (TPHC) Written Procedures provided and to be updated to include unagi, deep fried soft shell crab, and and shrimp tempura. Send completed TPHC document to Specialist via email at Princess.Lagana@deh.scccgov.org.

Frozen soft shell crab improperly thawing in stagnant water at prep sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process

1. When employee was washing a plastic container, container was submerged in Quat sanitizer for less than 1 minute. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Container was re-submerged into 200 ppm Quat sanitizer for at least 1 minute. 2. Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stac

Wiping cloths stored in work surfaces without being placed back into sanitizer buckets. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

1. Avocado and other food items stored directly next to hand sink at front line. No splash guard installed. [CA]: Provide 6 inch splashguard or 24 inches of separation between food/food preparation and hand sink. 2. At the front prep line under counter, raw salmon was stored directly above cooked unagi. At the front prep line 2 door reach in, raw quail eggs were stored directly above ready to eat sauces. [CA]: Properly store raw food items beneath and separate from ready to eat food.

Multiple food items stored directly on the floor at the walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks

Testing method for Chlorine sanitizer not available. [CA]: Provide a testing method for measuring Chlorine sanitizer (ie test strips).

Facility is using Time as Public Health Control (TPHC) for sushi rice but written procedures are not provided during inspection. [CA]: Written procedures for TPHC shall be maintained on site and available for review. Note: Time as Public Health Control (TPHC) Written Procedures provided to employee and to be updated to include unagi, deep fried soft shell crab, and and shrimp tempura. Send completed TPHC document to Specialist via email at Princess.Lagana@deh.scccgov.org.

Fish row measured at 53 F and imitation crab at 47 F stored on the preparation counter at the sushi line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Fish row and imitation crab placed on TPHC to be discarded at the end of lunch service (4 hours). * Update TPHC procedures to include fish row and imitation crab.

Open food items (avocado, ginger, etc.) stored directly next to the hand wash sink at the sushi prep line. [CA] All food shall be separated and protected from possible contamination. Store open food away from hand wash sink or provide a minimum 6" high metal splash guard spanning the full length of the hand wash sink.

Use of bowls and containers to scoop bulk flour, etc within the dry storage area. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Re-use of single use food containers to hold tempura, spices and other items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

The hand wash sink at the front sushi area lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towels provided.

Facility lacks rubber stoppers for use during manual sanitizing within the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed a gap of larger than 1/4 inch below the rear door to the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Janitorial sink lacks a mop rack. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.

The ice machine drain line extends into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Floor tiles in disrepair behind the cooking equipment at the cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. A gap between the baseboard and wall within the bathroom. [CA] Seal base board. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Food safety managers certificate and food handler card expired. [CA] At least one person must be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Renew immediately.

Observed build up of food debris on hand sink knobs and exterior of refrigeration units. [CA] CLean and sanitize these surfaces regularly.

Observed raw pork and raw beef above fish in walk for sushi walk in cooler.[CA] Store raw meat below sushi fish, ready to eat food.

Observed container of ginger on floor in walk in. [CA] Store food 6 inches off of the floor on shelving.