SUSHI DAY

Unable to provide test strips at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

Fan guards within both walk ins have dust build up at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Prep table next to cashier station was measured between 46-47*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced.

Unable to provide a food manager certification and food handler cards for employees at the time of inspection. [CA] Obtain a new food manger certification within 60-days and food handler cards within 30-days.

Unable to provide a probe food thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Gnats noted around the mop sink area and moving towards the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Facility does not have an active pest control. Recommend having one come within the facility one time within the month.

Missing time label for sushi rice. Per employee, rice was cooked and prepared at 11am. [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. [SA] Employee time mark start time.

Heavy grease built up on the surface of the fryer panel. [CA] Clean and maintain equipment.

Black substance built up on the sushi mixing container. [CA] Clean and sanitize or replace equipment.

A few gnats observed near storage area and mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Wiping cloths are not stored in sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Heavy burnt cutting board at food prep table. Per PIC, cutting board is used to torched eel surface. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Supplements were placed on sushi prep table. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] PIC relocate supplements.

Gnats observed near the mop sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Missing test strip to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.