YOSHIDA RESTAURANT

Improper handwashing practice observed by employees where they washed hands without the use of soap or put on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food. [COS] Had PIC instruct employees to properly wash their hands.

Rack of cooked foods (chicken, pork, and salmon) next to the cook line is measured at 70F to 90F. Per employee, food was prepared up to 90 minutes ago and is holding until further prep. [CA] Potentially hazardous foods that is holding and NOT in active prep shall be cooled to the proper temperature and cold held at 41F or below; or hot held at 135F or above. [COS] Employee relocated the food into the walk-in cooler to rapidly cool until ready for further prep.

Observed use of griddle to cook food outside of the ventilation hood. [CA] All cooking equipment shall be operated under the ventilation hood to remove cooking odors, smoke, steam, grease, heat, and vapors.

Sushi rice cooling inside the walk-in cooler is observed stored in container with a tight fitting lid. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow to rapid cooling

Back exit door in the kitchen is not kept completely closed at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

1) Cardboard is reused to line shelves under prep table. Cardboard has visible debris and stains from oils. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Single-use plastic cup is used and stored inside bulk food containers. [CA] Use approved utensils with a handle for bulk foods to prevent cross-contamination.

Lack of hot water at handwash sink located nearest the ice machine. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Sushi rice sitting at the prep table is measured at 114F. Per employee, the rice was cooked within the last two hours. [CA] Potentially hazardous foods shall either be cold holding at 41F or below; or hot holding at 135F or above. [COS] Employee relocated the sushi rice into the walk-in cooler

Light cover above food prep line is missing. [CA] Provide shatterproof light cover or shatterproof light bulb in areas above food preparation or food storage.

Cooked chicken at the cook line is fully wrapped in plastic while it is being subject to cooling. The chicken is measured at 113F, and per employee, the chicken is an hour into the cooling process. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Chlorine sanitizer at the dishwasher is measured at 0 ppm. There was no active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Employee food handler cards are not available for review. [CA] Employees that handles or serves food shall have a valid food handler card available for review.

Observed raw tuna thawing in the upright reach-in cooler while still inside of a reduced oxygen packaging. Packaging of tuna also states "Removed from packaging before thawing". [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing.