KANJI SUSHI & RAMEN

1. Measured multiple PHF's in the left reach in cooler (Superior brand) above 41F held in the unit since the previous day per the cook. 2. Measured two containers of sushi rice at the sushi bar between 92F-94F. The sushi chef stated the rice finished preparation approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. The PHF's were discarded. See VC&D form. [SA] A time label was written for the rice indicating a 4 hour total holding time for after which is to be discarded.

No sanitizer was detected in the multiuse wiping cloth bucket solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

*Repeated Violation* Observed gas rice cooker located outside of the hood. [CA] Gas rice cooker must be relocated below the hood.

Observed the back three compartment sink and sushi station three compartment sink to have a faucet too short and unable to adequately reach all three sink compartments. [CA] Ensure that the faucets are long enough to fill all compartments of the warewashing sinks.

The two door reach in Superior preparation cooler at the cooks line was determined to be unable to maintain PHF at or below 41F. The ambient temperature of the unit measured at 52F via infrared. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed a multiuse cloth sanitizer bucket stored in the basin of the kitchen handwashing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The sanitizer bucket was relocated.

1. Observed Vermin: Documented in the following areas: - 6 live adult german cockroaches in the floor sink at the sushi bar - 1 live adult german cockroach and multiple dead german cockroaches on a glue trap on the table above the floor sink at the sushi bar - Multiple dead nymph and adult cockroaches on a glue trap on the floor to the left of the sushi preparation cooler - 1 live adult german cockroach on the railing below the low temperature dish machine - 1 dead nymph on the chemical storage rack below the warewashing area - 2 live adult german cockroaches in the wall/behind the loose storage rack above the drain board of the dish machine - Two egg casings on a glue trap placed in the empty table space between the prep and customer side of the sushi bar - Numerous cockroaches of all life stages on the wall in the space behind and below the drainboard of the warewashing area - 1 live adult german cockroach on the table for miso soup and hot held rice near the cooks line - Fecal spotting around the outlets and at the trim junctions of the walls at the sushi bar 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Tony, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed multiple gaps/damages to the walls at warewashing area and at the sushi bar allowing the harborage of vermin. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed the wastewater line outlet for the ice machine to be placed inside of the floor sink. [CA] Ice machine sink shall discharge liquid waste by means of indirect waste pipes into a floor sink equipped with a minimum 1" air gap.

Observed a heavy accumulation of grease/grime throughout the equipment at the cooks line including but not limited to the interior cabinet and doors of the deep fryers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

*Repeated Violation* Lack of consumer advisory notice on menu for raw/undercooked seafood. [CA] Provide consumer advisory notice Include statement 'Consuming raw or undercooked seafood, and/or shellfish may increase your risk of foodborne illness." Email copy of notice or copy of updated menu to joshua.luces@deh.sccgov.org

Observed raw chicken located above seafood in walk in cooler Store raw chicken below seafood. Observed raw pork stored above ramen noodles in under counter unit across cook line. [CA] Store ready to eat food below raw animal meats/seafood.

Observed soiled wiping cloth on prep table in kitchen. Measured solution in red sanitizer bucket with yellow wiping cloths at 0 ppm chlorine. [CA] Store wiping cloths in red sanitizer bucket in between uses at 100 ppm chlorine sanitizing solution (1 tbsp bleach + 1 gallon of water). [COS] Sanitizer solution was prepared during inspection.

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.

Measured water at hand sink in restroom at 77F. [CA] Maintain a minimum temperature of 100-108F for combination faucets.

Lack of stem probe thermometers to test internal food temperatures. Only an infrared thermometer on site. [CA] Provide at least 1-2 stem probe thermometers. Lack of thermometer for glass door refrigerator across the cook line. [CA] Provide a thermometer.

Observed gas rice cooker located outside of the hood. [CA] Gas rice cooker must be relocated below the hood.

Lack of consumer advisory notice on menu for raw/undercooked seafood. [CA] Provide consumer advisory notice Include statement 'Consuming raw or undercooked seafood, and/or shellfish may increase your risk of foodborne illness." Email copy of notice or copy of updated menu to aleli.crutchfield@deh.sccgov.org by 9/29/25. Repeat violation.

Measured sushi rice at sushi bar 79F. Measured sushi rice in wooden container at 125F. Rice at sushi bar prepared at 2 hours ago. Rice in wooden container prepared one hour ago. Measured cooked shrimp tempura in container at 109F prepared 30m-1 hour ago. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Operator provided time label for each container of rice/shrimp and will discard within 4 hours from the time it was removed from temperature control. Time as a public health control handout provided to operator and completed. Post in kitchen for employees to review.

Lack of ingredient label for bulk flour containers. [CA] Label with ingredient name. [COS]

Lack of hand soap at hand sink in sushi bar area (soap was located at 3 comp sink at sushi bar area). [CA] Ensure hand soap is available at designated hand sink (single compartment sink) at all times. [COS]

Facility menu is missing a consumer advisory notice. [CA] Provide a consumer advisory for the sale of raw or undercooked animal-derived foods.

Raw fish found stored next to ready to eat food in 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.

Raw chicken, boiled eggs, and chashu pork measured between 45-48F in the 2 door preparation refrigerator. Per operator, all food items were stored in the unit less than 2 hours prior. Ambient temperature of unit measured at 48F. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were relocated to walk in cooler for rapid cooling.

Chlorine sanitizer measured at 25ppm in dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator stated that dishwasher will not be used until serviced.

Multiple refrigerators are lacking thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

In the kitchen, ambient temperature in 2 door preparation refrigerator measured at 48F. [CA] Refrigeration units must be capable of maintaining potentially hazardous foods at 41°F or below.