SUSHI MARU

Ambient temperature of sm under counter refrigerator measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Several wet/used wiping cloths held on preparation tables measured >41F,<135F. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cooked chicken held in sm under counter refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 2 libs cooked chicken voluntarily condemned and destroyed by PIC due to temperature abuse.

Bowl used as scoop in bulk food container. [CA] Use Scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Mold like buildup found on inside lip of ice machine. [CA] Maintain food contact surfaces clean and sanitary.

thermometers in sushi refrigerator measured 60F and appear to be inaccurate. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Some dishes on conveyor belt are not covered and protected against contamination. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. Raw food of animal origin held above ready to eat food in walk- in refrigerator. [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.

Various PHF held in walk-in refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF moved to refrigerators measuring 41F or below.

Employees observed washing cutting boards and utensils in food preparation sink. Employee skips sanitization step during manual dishwashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Ambient temperature of walk-in refrigerator measured at 52F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator for storage of PHF until repaired.

Several dead cockroaches found on taped cracks/crevices at cook line. No contamination of food/food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Sushi display refrigerator#2 measured at 49F[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until it is repaired/replaced.

Lights above dishstation are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Lack of working thermometers in several refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Written procedure for TPHC are not available at time of inspection.[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Sushi rice held at sushi prep has exceeded holding time of 4hrs. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.

Missing shell stock tags from 90 day period. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.

Mold like buildup found on inside lip of ice machine.[CA] Maintain food contact surfaces clean and sanitized as required.

Consumer advisory for the consumption of undercooked animal food is not available.[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Ambient temperature of walk-in refrigerator measured at 46F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Cutting boards are heavily scored and appear unclean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Several wet/used wiping towels found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hand wash sink in service area lacks single use paper towels/dispenser [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.