K07: Proper hot and cold holding temperaturesCriticalCrab at sushi preparation unit measured 54F. Per PIC, it had been in the unit since the previous day. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[COS] Crab VC&D
Sushi rice measured 100F. Per PIC, it was made 30 minutes prior to temperature measurement and will be used in the next hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice use before 4 hours.
K06: Adequate handwash facilities supplied, accessibleHandwash sink by beer wall has paper towels that are not located in a dispenser. [CA] Single-use sanitary towels shall be provided in dispensers.
K05: Hands clean, properly washed; gloves used properlyCriticalObserved employee handle dirty dishes and place into mechanical warewash, employee then used a cloth towel on hands and then handles sanitized dishes. [CA] Employees must wash hands when changing tasks. Hands must be cleaned after touching dirty dishes, before touching snanitized equipment. [COS] Employee instructed to wash hands, equipment sanitized again.
K21: Hot and cold water availableWarm water at handwash sink in restroom measured 70F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
K34: Warewash facilities: installed/maintained; test stripsChlorine and quaternary ammonia test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
K35: Equipment, utensils: Approved, in good repair, adequate capacitySushi preparation unit ambient air measured 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
TPHC written procedures provided to PIC to complete for use until sushi preparation unit is fixed. TPHC may also be used for sushi rice.