HOLY SUSHI

1. Observed a plastic bin placed in the basin of the back handwashing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The plasitc tub was relocated. 2. Observed a food worker draining/rinsing edamame at the front hand washing sink. [CA] Handwashing sinks shall be exclusively used for handwashing

Observed bowls without handles used as scoops stored in bulk dry ingredient bins. [CA] Provide scoops with handles to prevent direct contamination with food.

Observed raw fish stored above carrots and cucumber in the back left two door upright cooler. [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 sushi rice maintained under TPHC with written times and dates, but the written procedures were unavailable for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] The previously approved TPHC plan on 4/15/2024 was re-printed and a copy was provided to the operator to maintain on site for review at each inspection.

Measured sushi rice at 108F. Per PIC, rice was prepared 1 hour ago and kept on TPHC. Observed time log is not updated and no written procedures were available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC filled out the time log during inspection. Provided copy of TPHC form.

Observed a bowl of food stored inside the handwash sink at the front preparation area during inspection. [CA] Handwash sink shall be accessible and unobstructed at all times. [COS] PIC moved the bowl of food away from sink.

Measured multiple Potentially Hazardous Foods above cold holding temperature: - In the left sushi display cooler, measured salmon and tuna from 46-49F. - In the right preparation cooler, measured salmon and tuna from 51-53F. Per PIC, all fish was moved to the display and preparation cooler 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fish was relocated to the under counter cooler.

Observed the active use of unapproved equipment for cooking, including Cibo+ oven and deep fryer from China. The deep fryer is not placed under a hood. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Submit plans for installation of all equipment to this department.

Observed containers without handles stored in bulk dry ingredient bins. [CA] Provide scoops with handles to prevent direct contamination with food.

Measured the ambient temperature of the sushi display case at 50F and the preparation cooler at 48F. [CA] Refrigeration units shall maintain Potentially Hazardous Foods at 41F or below.