HANABI JAPANESE RESTAURANT

The wall is in disrepair surrounding the janitorial sink area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Facility is using bricks to elevated the sushi display case at the sushi preparation area. [CA] Replace bricks with easily cleanable legs or other approved means. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Observed the use of a cinder block to hold piping/ support the 3 compartment sink within the kitchen. [CA] Repair 3 compartment sink support legs. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Non commercial freezer/ refrigerator combo unit and upright freezer in use within the dry storage room. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Raw shell eggs stored above ready to eat foods within the 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.

Clutter and unused equipment stored within the area behind the rear door to the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Single use food containers stored outside the rear door area of the facility. Area is not fully enclosed. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Outside area shall be used for the storage of chemicals and non-food contact items only.

Measured spicy mayo at 46 F within squeeze bottles at the sushi preparation line. Cook stated the mayo was removed from refrigeration 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayonnaise relocated to the reach in refrigerator to be cooled to and held at 41 F or below. Measured white rice at 47 F wrapped in plastic wrap and stored above the fill line at the cook line preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] White rice relocated to the reach in portion of the refrigeration unit to be cooled to and held at 41 F or below.

Observed old rodent droppings on the floor of the rear storage room. [CA] Clean and sanitize area of old droppings.

Measured PHF's within the walk in fridge at 48 F to 51 F (see measured observations) Ambient temperature of the unit measured at 50 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu and tofu rolls voluntarily discarded at the time of inspection. PHF's placed within the unit within the last two hours were relocated to alternate units to be cooled to and held at 41 F or below.

Employee 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 the use of newspaper to hold fried foods at the cook line. [CA] Discontinue the use of newspaper to directly store food. Use food grade approved paper or containers.

Observed packaged food items and single use food containers stored outside the rear of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

1. Observed the installation of one household upright freezer and two unapproved ALD Taiyaki cookers outside in the dining patio area. Area not in use at the time of inspection. [CA] By 10/22/2024: Remove unapproved freezer and taiyaki cookers. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). A person proposing to install new equipment within a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any remodel or installation. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. 2. Observed the sushi display refrigerator to be elevated by the use of wrapped blocks/ bricks. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Observed one household fridge/freezer and one household upright freezer in use within the rear storage room. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. Measured the ambient air temperature of the walk in refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed eel thawing at room temperature at the sushi preparation area 3 compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.