MJ SUSHI

Observed a metal pot of miso soup cooling in the walk in cooler measured at 126F, covered with plastic wrap; the PIC noted the soup was placed in the unit less than 1 hour prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] The soup was relocated out from underneath raw meat to rapidly cool uncovered.

Observed an induction burner used to heat miso soup at the front server station/bar outside of a ventilation hood. [CA] Maintain cooking equipment below an approved ventilation hood.

1. Observed raw beef stored above vegetables in the 1 door upright cooler near the kitchen entrance 2. Observed miso soup stored below raw fish in the walk in 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.

Hot water was unavailable throughout the facility with a maximum temperature achieving 66F. It was discussed with the operations manager that the water heater had been disabled earlier on this date and is pending replacement. Due to the lack of available hot water, this facility shall cease and desist operation until the restoration of hot water is verified by this agency. The replacement water heater must be of equivalent BTU for the currently installed unit: AO Smith BTH 199200 199900 BTU 235.03 Gal/HR [CA] Ensure hot water heater is operable and maintained in good repair at all times.

Observed a Vevor softserve machine for self service at the customer. The data plate and applicable sanitation listing could not be determined at this time. It was discussed with the PIC that they are unaware of CDFA Dairy/Softserve Licensing requirements. The PIC stated that they will cease operation of this unit. [CA] 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).

Required handwashing supplies were unavailable at the front service station: - Soap was unavailable at the handwashing station adjacent to the cooks line - Paper towels were inaccessible at the handwashing station at the bar as the paper towel dispenser was installed behind a wire rack [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Relocate the single use paper towel dispenser at the bar to an accessible location.

1. Measured multiple PHF at the front sushi bar at their respective temperatures: Left display case: - Salmon at 43F - Tuna at 45F Middle display case: - Yellow tail at 46F - Tuna at 46F Right display case: - Tuna at 52F - Salmon at 54F - Yellowtail at 48F The sushi prep stated the foods were prepared between 1-1.5 hours prior. The doors for the display case were also observed removed at this time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The PHF measured out of compliance were relocated to the reach in cooler to cool to 41F and the doors were recovered from storage and reinstalled. 2. Measured sushi rice at 112F in rice cookers (unplugged) at the sushi preparation line. The sushi chef stated the rice was cooked approximately 2 hours prior. 3. Measured shrimp tempura at 66F and carrot tempura at 68F at ambient temperature behind the sushi preparation line. No indication for time control was observed in use at this time. [SA] The PIC was directed to generate time labels indicating a discard time 4 hours after cooking/removal from temperature control. A TPHC plan was printed at this time.

Drain fly activity within the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

At the preparation line, sushi rice measured at 85 F. Cook stated that the rice was prepared less than 1 hour prior. At the cook line, measured cooked tempura shrimp at 75 F and tempura vegetables at 92 F. PIC stated that the tempura was removed from cooking 20 minutes prior. Measured mayonnaise sauce at 47 F, raw fish at 45 F and fish roe at 49 F stored on top of ice at the preparation line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice and tempura items labeled with a start and discard time during the inspection. Mayonnaise sauce, raw fish and fish roe relocated to be cooled to and held at 41 F or below. Facility intends to hold sushi rice and fried tempura items at room temperature utilizing TPHC moving forward. Complete TPHC procedure and return to inspector for review and approval.

Some employee food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Bulk dry food containers stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lettuce stored directly below raw shell eggs and raw chicken/ fish within the walk in refrigerator. [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.

Personal jackets and bags stored on the dry food storage rack within the storage room. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

The dry storage room crawl space ceiling panel is missing. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.