SUSHI HEAVEN

In the kitchen area, observed hand soap stored away from the handwash station. [CA] Ensure hand soap is provided at the handwash station to allow for proper handwashing. [COS] Operator placed bottle of hand soap at the handwash station.

Observed accumulation of food debris and debris on refrigerator door handles, front panels of refrigeration, and on shelving. [CA] Ensure all non-food contact surfaces are frequently cleaned and sanitized to prevent possible cross contamination.

Observed cracks and crevices along and around shelving in the kitchen area, the front counter, and the sushi prep area. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent harborage of vermin.

Observed open bags of dry food stored in the dry storage area. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

In the ice machine, observed mold like growth on the inner panels. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

In the kitchen area, observed the use of cardboard to line shelving. Observed wooden shelving installed above the ice machine. [CA] Discontinue use of cardboard to line shelving to prevent possible harborage of vermin. Discontinue use of wooden shelving. Use only approved, smooth, durable, and easily cleanable materials such as baking trays/stainless steel.

In the kitchen area, in the 2 door reach in freezer, observed frozen raw chicken and frozen raw beef stored above ready to eat salmon. [CA] Ensure raw meats are stored below cooked foods and ready to eat foods. Store raw meat in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood/shellfish. [COS] Operator moved salmon to the top shelf in the 2 door reach in freezer.

In the kitchen area, above the 3 compartment sink, on the left corner of the stainless steel shelving, observed live cockroach activity and cockroach droppings. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks, crevices, gaps, and holes to prevent continued harborage. Contact pest control to provide service for facility. Place monitoring traps on floors/walls to monitor for activity. [COS] Operator eliminated live cockroaches. No other evidence of harborage of live activity observed. Operator to seal all cracks, crevices, gaps, and holes. Operator to contact pest control to provide service for facility. Follow-up inspection to occur.

At the kitchen handwash station, observed low water pressure/flow for hot water. [CA] Ensure an adequate supply of pressurized potable hot water is provided

In the 2 door reach in refrigerator, observed raw chicken stored over raw salmon. [CA] Ensure raw meats are stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.

In the kitchen area, observed the use of cardboard to line shelving. In the sushi prep area, observed styrofoam wrapped in plastic wrap and wooden blocks wrapped with duct tape to lift cutting boards. [CA] Ensure only approved materials and equipment are used within the facility such as stainless steel and durable plastic.

Observed accumulation of food debris on the floors around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed used wiping cloths stored on counter-tops. [CA] Ensure wiping cloths are stored in sanitizer buckets with an applicable sanitizer such as 100 PPM chlorine.

In the kitchen area, observed tongs stored on a dirty counter below the cookline. [CA] Ensure utensils and equipment are stored in areas that prevent contamination. [SA] Operator placed a container at the cookline for storage of tongs. Tongs were moved to the warewash machine to clean and sanitize. At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is provided at 50 PPM in the warewash machine for automated warewwashing.

In the sushi bar area, observed fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination.

In the kitchen area, in the 2 door prep unit, stored atop the insert prep containers in the insert prep top, measured fish cake and cooked asparagus at 55F. Per operator, fish cake and cooked asparagus stored in the 2 door prep unit for an hour and 45 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of fish cake and cooked asparagus to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures.

In the kitchen area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is turned on for the handwash station and maintained between 100F and 108F to allow for proper handwashing.