AMAMI SHIMA SUSHI

Lack of single-use paper towels at dispenser for handwash sink located by sushi prep station. Roll of paper towel was available on top of the display cooler. [CA] Handwash sinks shall be able to provide single-use paper towels inside of dispenser to protect from contamination and allow employees to properly and easily wash their hands. [COS] Employee refilled paper towel dispenser.

Employee observed washing hands without using soap. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and instructed to properly wash their hands.

Potentially hazardous foods (tempura, sushi rice, and deep fried crabs) are subject to time rather than temperature but written procedures are not available. [CA] Written procedures shall be available for review when using time as a public health control where food are time-marked and discarded if not used/served for a maximum of 4 hours. Provided TPHC handout to PIC.

Final cooking temperature of grilled chicken measured between 150F to 169F. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] Instructed kitchen employee to continue cooking chicken. Final temperature of the chicken measured between 169F to 175F.

Hand wash station in the kitchen was partially obstructed with large soap bottles inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.