KURA REVOLVING SUSHI BAR

Observed the build-up of a mold like material on the exterior of the drink ice dispenser. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.

The secondary hand wash sink at the preparation line is non-functional with no water supply. Manager stated that the water supply was turned off due to a clog within the drain (alternate fully functional hand wash sink available for use). [CA] Repair drain so that hand wash sink is fully functional with an approved, adequate, protected, pressurized, potable supply of hot water and cold water provided.

Measured soup at 67 F wthin deep stacked containers in the walk in fridge. PIC stated the soup was removed from cooking 2-3 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup placed within metal containers in an ice bath to allow for rapid cooling.

Measured mayo sauce at 52 F within squeeze bottles at the preparation line. Cook stated that the mayo sauce was removed from refrigeration at 10am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayo sauce placed on TPHC with a discard time of 2pm. Measured tofu skin at 53 F on top of an ice bath within the upper portion of the preparation refrigerator. PIC stated that the items were placed within the unit at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu rearranged to be fully inserted into the ice bath to be cooled to and held at 41 F or below.

The floor drain used for the preparation sink water discharge is clogged and non-flowing (not in use). [CA] Clear floor drain so that it is free flowing. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Sanitized compartments of the three compartment sink in use for food preparation at independent times from warewashing. Contact inspector for a follow-up inspection when drain has been cleared.

At time of inspection, the back door of the kitchen was kept propped opened. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Improper handwashing practice observed by employees. - An Employee did not wash hands after using wiping towel to clean soiled prep counter and proceeded back to the cook line to handle food. - Employee washed hands while still wearing disposable gloves. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels. [COS] Employees were stopped and asked to properly wash their hands before contaminating food or food contact surfaces.

Potentially hazardous foods on ice in the food prep unit inserts was measured at improper cold holding temperatures. Shrimp, crab, sliced pork, and tuna was measured at 44F - 46F. The ice was only in contact with the bottom of the food containers. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Wiping towels observed used, reused, and stored at the prep line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Handwash sink located at the prep line is partially obstructed by trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible [COS] Employee relocated the trash bin.

Employee observed handling the trash bin and then attempted to handle food without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was stopped and asked to wash hands prior to handling food.

Potentially hazardous foods held along the prep lines were measured at improper cold holding temperatures. Negitoro, crab, salmon, tuna, tofu, pork, and boiled eggs were measured between 50-55F. The food were in an improperly set up ice bath where only the bottom of the food containers touched the ice. [CA]Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the food items were replaced within the last hour and a proper ice bath was set up to properly hold the food.