KORA SUSHI

Observed several potentially hazardous foods that measured in the temperature danger zone located at the cookline (chicken 84F), in the lowboy coolers (salmon 49F, imitation crab 59F) and in the rice warmer (sushi rice 66F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the time PHFs are out during diligent preparation; cool items back down quickly in the walk-in cooler. PHFs such as par-cooked chicken and sushi rice that are not held under proper temperature control must be time controlled (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC time marked the chicken and sushi rice for 4 hours and will discard at the end of 4 hours.

Food Handler Cards not available for review. [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.

Observed raw shell eggs stored over produce in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed wiping cloths not stored in sanitizer bucket. Also, one of the sanitizer buckets did not have sanitizer (chlorine or quat). [CA] Ensure wiping cloths are stored in sanitizer buckets when not in use, with 100ppm chlorine sanitizer or 200ppm quat.