SUMIYA BENTO

*REPEAT VIOLATION* Heavy accumulation of black, mold-like substance on the upper interior panel and on the side walls of the ice machine. Ice in direct contact with mold-like substance. [CA] Clean regularly at a rate to prevent buildup of mold-like substance. [COS] Ice was discarded. Employees to clean the ice machine tonight.

*REPEAT VIOLATION* Facility serves beef skewers that are not fully cooked, but lacks a consumer advisory on its menu or elsewhere that is visible to customers. [CA] Provide a consumer advisory (disclosure and reminder).

Employee observed handling skewers of raw meat (beef short rib, pork belly, chicken), then proceeded to handle cooked, ready-to-eat skewers of meat. Employee observed dredging raw chicken at the station in front of the fryer, then proceeded to rinse hands in the three compartment sink and attempted to resume preparing an individual's bento box before being stopped and instructed to wash hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. The three compartment sink shall not be used for hand washing. Hand washing shall be conducted at dedicated hand wash sinks. [COS] All affected skewers of cooked meat were re-cooked to an internal temperature of 165F or above. Employees properly washed hands. Discussed the use of tongs with the head cook.

Stock pot stored directly inside the mop sink. [CA] Equipment contacting food shall be stored in a sanitary location.

*REPEAT VIOLATION* Yakitori sauce (containing chicken bones) measured 124F while maintained in a large stock pot on the stove with the burner underneath turned off. Per staff, the burner had been turned off less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Yakitori sauce was reheated to greater than 165F and maintained hot.

Three containers of chicken stock stored directly on the floor across from the cook-line. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Three containers of chicken stock measured 74F while maintained directly on the floor across from the cook-line. Per the head cook, they had been left out in ambient temperature overnight to cool. Cook stated that he was just about to begin putting them inside of the refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken stock was voluntarily discarded.

1. Facility is sharing the same food safety certificate, Ryuji Ueda - 03/28/2027, at two separate Sumiya locations. Spoke with the owner, Ryuji, via phone. [CA] A food safety (manager's) 5-year certificate shall not be shared between multiple locations. A food safety certificate shall be dedicated to a singular location. 2. Three of the employees present could not provide valid food handler cards. [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.

Accumulation of old food and debris on the floor underneath various refrigeration units and at the back of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.

Accumulation of 20+ rodent droppings on the floor near the water heater, at the back of the facility. *No evidence of contamination of food/food contact surfaces observed* Owner provided the most recent pest control service report, conducted by Advanced IPM. [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. Clean and sanitize rodent droppings.

1. Back door propped open. [CA] Keep doors closed to prevent the intrusion of vermin into the facility. 2. Accumulation of cardboard boxes and clutter at the back of the facility. [CA] Remove unneeded cardboard and reduce clutter to prevent the harborage of vermin.

Bowl is being used as a scoop for bulk food. [CA] Discontinue the use of a bowl as a scoop. Provide a scoop with a handle, and keep the handle out of the food to prevent contamination.

Hand sink (that is also used as a prep sink) in the back of the kitchen lacked soap and paper towels in their respective dispensers. Cook states that he washes his hands in the 3 compartment sink. 3 compartment sink lacked both soap and paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. The 3 compartment sink shall not be used for hand washing. *Note: employee states that they only wash vegetables in the prep/hand wash sink in the back of the kitchen area [COS] Paper towels restocked and soap dispenser refilled at hand sink.

1. The three compartment sink is capable of outputting water at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. 2. Front prep sink is capable of outputting water at a maximum of 76F. Per employee, front prep sink does not have hot water. Note: Back prep sink is capable of outputting water at 120F.

1. Food safety (manager's) certificate could not be provided. Owner states that he owns another facility, and that he uses the FSC for that restaurant. Owner states that the manager who had the FSC for this facility during prior years recently quit. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. One of the employees who works at this facility must obtain a valid FSC within 60 days. 2. Food handler cards could not be provided upon request. [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.

Hood screens observed to have large amount of grease buildup. [CA] Clean regularly and maintain hood screens to ensure adequate ventilation of heat/grease.

Employee observed handling raw skewers of meat and touching refrigerator door handles. [CA] After handling raw meat, employees shall wash their hands prior to touching nonfood contact surfaces.

Prep sink in the front kitchen area is leaking. 3/4 full hotel pan of water observed below the leak. [CA] Fix and maintain all plumbing fixtures.

Facility serves beef skewers that are not fully cooked, but lacks a consumer advisory on its menu or elsewhere that is visible to customers. [CA] Provide a consumer advisory (disclosure AND reminder).

The following potentially hazardous food (PHF) measured in the temperature danger zone (greater than 41F, but less than 135F): - Skewers of various raw meats (48F-54F) in the 2-door upright across from the cook-line. Per an employee, she took them out of the working 3-door upright 2 hours prior, and placed them into the 2-door upright for ease of access prior to cooking. Ambient of the 2-door upright measured 54F. - Poached eggs (46F-56F) in the plastic upper prep inserts of the prep unit in the front kitchen area - Fried chicken (120F) sitting in a fryer basket above the fryer. Per the cook, he fried it one hour prior, and keeps it there until a customer orders. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened or how warm the ambient air temperature outside is. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. [COS] All meat skewers and meat in the 2-door upright relocated to the working 3-door upright in the back kitchen area. Meat remeasured at lower temperature (43F-46F). Continue to monitor to ensure that meat reaches 41F. Poached eggs relocated to the lowboy cooler unit directly to the side of the register. Fried chicken to be used or discarded within 4 hours of initial cook time.

Black mold-like substance observed on the interior panel of the ice machine. Black substance in direct contact with ice. [CA] Clean and sanitize the ice machine regularly to prevent the buildup of harmful bacterial substances that can contaminate the ice. [COS] Employee VC&D ice. Employee was instructed to clean/sanitize the interior of the ice machine.

Final cook temperature of pork belly skewer measured 140F directly off of the grill. Final cook temperature of the chicken skewer measured 152F directly off of the grill. Other employee states that this cook is new, and that the old cook usually burnt/crisped the ends of the meat to ensure that the food reached the required internal temperature. [CA] Raw pork shall be cooked to a minimum internal temperature of 145F for 15 seconds. Raw chicken shall be cooked to a minimum internal temperature of 165F for a minimum of 15 seconds. [COS] Employee instructed to cook meat further. Pork skewer remeasured at 149F, and chicken skewer remeasured at 175F. Continue to monitor using the available probe thermometer to ensure meat skewers reach the required cooking temperature.

Several wet/used wiping towels stored 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).

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

Raw food stored above ready to eat food in standing 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.

Front hand wash sink in kitchen is partially obstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.