SUSHI CONFIDENTIAL

Ceiling portion above 3 comp sink in disrepair. [CA]: Repair ceiling and maintain in good condition.

In the under counter cooler at sushi bar, raw fish was stored on shelving above cooked food such as mussels and vegetables. [CA]: Properly store raw food beneath and separate from ready to eat food.

1. At the bar, beverage spray holder has an accumulation of residue. 2. Ceiling fan in the second prep line cooler at cook line has an accumulation of dust. [CA]: Routinely clean noted areas.

*REPEAT VIOLATION* 1. Utensils stored in stagnant water at cook line. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. New ice machine installed outside the facility. [CA]: Ice machine shall be installed inside the facility and indirectly plumbed to an existing floor sink. Relocate or remove ice machine. note: if facility plans to install a new floor sink, plan submission to DEH Plan Check prior to installation is required. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 3. Bowl used as scoop for tempura batter in bulk container. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

At the sushi bar, utensil was stored in stagnant water that measured at 77F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

At the bar's 3 comp sink, employee was manually ware-washing and only submerged the dishes in Chlorine sanitizer for approximately 2 seconds. Note: sanitizer level measured at 100 ppm. [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]: Employee placed the dishes in the sanitizer compartment for at least 30 seconds.

Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times.

Flies observed throughout the kitchen/prep areas. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

Scoop handle for tofu was in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.

MAJOR: -Located at sushi bar in an insufficient ice bath, mayo measured at 59F. Staff stated it's been 3 1/2 hours prior to measurement since mayo was placed in ice bath. -Located at sushi bar, brown rice measured at 72F. Staff stated brown rice is kept at ambient temperature for a couple of hours. No time markings or Time As A Public Health (TPHC) procedures observed. Per staff, rice was removed from temperature control approximately 4 hours prior to measurement. MINOR: -Located at sushi bar in insufficient ice bath, cooked mushroom and salmon measured at 45F and 48F respectively. Staff stated it's been 3 1/2 hours prior to measurement since it's been placed in ice bath. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. Ensure sufficient ice bath is maintained for PHFs at all times. [COS]: Brown rice was voluntarily discarded by staff. PHF's that have been out of temperature for less than 4 hours were relocated to cooling units to rapidly cool down. Owner stated brown rice will now be kept hot and served upon order.

Accumulation of debris on the interior nozzle of the beverage dispenser at the alcohol bar. [CA]: Remove, clean, and sanitize nozzle. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

Open bags of dry food observed at dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Logs according to HACCP Plan for 10/06 and 10/07 not filled out. [CA]: Ensure logs according to HACCP Plan are followed and filled out at all times. [COS]: PIC filled out log for today.