HAPPY SUSHI

Observed working utensils (i.e rice paddle and scoop) stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Observed lack of adequate lighting at the ventilation hood over the cook line. Observed light for 1-door upright cooler is not operable. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

In refrigeration units, observed storage of raw fish and shelled eggs over ready-to-eat produce. [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.

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Measured sushi rice at 84F. Per PIC, sushi rice was cooked and prepared less than 2 hours prior to temperature measurement. No evidence of time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC stated that sushi rice will be discarded in the next 2 hours (within 4 hours of initial removal from temperature control). TPHC form for sushi rice was completed during inspection.

Observed storage of box of raw fish on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed soiled wiping cloths stored directly on food preparation counters and being repeatedly used to wipe cutting boards. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.

**MAJOR** Observed employee washing knife used to cut raw fish in the 2-compartment sink without the use of sanitizer. Observed employee repeatedly wiping cutting board using the same soiled wiping cloth without the use of sanitizer. [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] Specialist directed PIC to set up the 3-compartment sink with sanitizer solution during inspection. Discussed warewashing procedures. **MINOR** Measured the chlorine sanitizer concentration in the mechancial dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of at least 50 ppm, or as per manufacturer's specifications.

Observed employee cutting and handling raw fish with gloved hands, then using the same gloves to directly grab sushi rice and imitation crab without an intermediate handwashing step or changing gloves. Observed employees washing hands in the 2-compartment sink without the use of soap. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employee to properly wash hands. Contaminated food was discarded. Recommend to use utensils or tongs to minimize hand contact with food.

Observed refrigeration units lack thermometers for monitoring ambient temperatures. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible while checking ambient temperature.

Measured the maximum water temperature at the preparation and 3-compartment sinks at 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash sinks.)

Observed excessive accumulation of food debris, grime, and grease on the floors, especially underneath the cook line and the warewashing area. [CA] Floors, walls, and ceilings shall be routinely cleaned and maintained in sanitary condition.

Observed storage of raw fish inside the rightmost compartment of the 3-compartment sink, next to clean dishes. Food preparation sink available nearby. [CA] The warewashing sink shall be designated for use for washing, rinsing, and sanitizing dishes only. Food preparation shall take place in designated sink.

1) Observed working utensils stored in standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed ice handle stored in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3) Observed bowls without handles used as scoop inside bulk ingredient bins. [CA] Provide approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Observed the floor sink underneath the preparation sink is slow draining. Per PIC, this sink is not in active use. [CA] Plumbing fixtures shall be maintained in good repair and shall be adequately draining.

1. Smoked salmon in sushi display case in preparation area measured 56F. Per PIC, it is removed from refrigeration, prepared and placed into the display case prior to opening. Ambient air in unit was 49F. 2. Tempura batter measured 68F and used for raw shrimp is made fresh when facility opens at 10:30am. 3. Sushi rice measured 98F. Per PIC it is made fresh at 10:30 am and any leftovers are discarded when facility closes at 2:30pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items will be discarded when facility closes.

Observed several employee drinks stored on food preparation surfaces or where food equipment is stored. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed raw shelled eggs stored above vegetables in reach in fridge. [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.

Observed open bag of bulk food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed bowls used as scoops in bulk storage containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed handle of ice scoop in contact with ice in ice machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Observed knife stored in between a preparation unit and table. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Food handler cards for employees were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

Paper towels were not provided at the only handwash sink in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] PIC provided paper towels.

1. Observed employee wash dish with soap and water then place back into storage for use without sanitizing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] PIC filled three compartment sink to wash, rinse and sanitize. Equipment was sanitized. 2. Observed heavy black mold like substance accumulated on interior panel of ice machine in contact with ice and water. [CA] Clean and sanitize ice machine and maintain in good condition to prevent accumulation. [SA] Ice machine must be cleaned and sanitized prior to facility reopening. MINOR: Chlorine in the mechanical warewash measured 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Display sushi refrigerator is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed cardboard lining shelf in preparation areas. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

1. Observed Vermin: Documented in the following areas: Observed rodent droppings on equipment in dry storage area, observed rodent droppings on floor around reach in freezer and on floor in dry storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: 4. Notification: The person in charge during inspection, Jin, 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.