SANRAKU

Observed what appeared to be fruit flies in back dry storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1. Observed employee handling soiled food equipment and then sanitized food equipment without washing handles. [CA] Ensure that hands are washed after handling soiled equipment and before handling sanitized equipment. [COS] Employee instructed to wash hands. 2. Observed employee scratch nose and attempt to handle sanitized equipment. Inspector intervened. PIC requested that employee wash hands. Employee then went to the warewash sink to wash hands. [CA] Ensure that after touching the face/nose that hands are washed prior to touching any food or equipment. 3. Observed chef attempt to wash hands in three compartment sink. Observed soap set up at three compartment sink. [CA] Ensure that hands are ONLY washed in the handwash sinks. Remove soap from three compartment sink.

Dried panko/flour etc used for raw meat products was next to stove without temperature control. Per PIC, they change them after the lunch period. Rice in hot holding measured 113F-138F. Per PIC, the rice is used for meals. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items left out of temperature control will be added to TPHC written procedures and time marked for discard. TPHC written procedures will be updated by PIC prior to follow up inspection.

Observed large open bag of panko in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed mold like substance on interior panel of ice machine with water dripping over mold like substance onto the ice below. [CA] Clean and sanitize ice machine. Maintain in good/clean condition. [COS] Ice was removed from machine and discarded. Machine was cleaned and sanitized.

Person in charge was not available at inspector's arrival. Employee came out to take responsibility after 15 minutes. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Test strips for quaternary ammonia and chlorine were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Warm water is not provided in restroom. Water measured 61F and did not change temperature while running. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Observed employee handle dirty dishes at the mechanical warewash. Employee then handles sanitized dishes/clean dishes without washing hands. [CA] After touching dirty/used equipment, hands must be washed prior to handling clean/sanitized equipment to prevent contamination. [COS] Employee directed to sanitize equipment again and wash hands after handling dirty equipment.

Tempura batter used for raw fish, raw chicken and vegetables is left out on the counter and the temperature measured 54F. Per PIC, it was made 2.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Batter was time marked for discard after four hours of use.

In sushi preparation area, observed bowls inside the handwash sink. [CA] Maintain hand wash sink clear and available at all times.

Probe thermometer not provided at 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.

Ambient air of sushi display measured 45F. Fish inside measured 45F or above. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

TPHC written procedures were not available, sushi rice was not time marked. Observed employee placing time on sushi rice however, PIC stated that sushi rice was prepared 3 hours prior to inspectors arrival. [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] Sushi rice time marked and TPHC written procedures provided for PIC. Complete written procedures prior to follow up inspection. PIC indicated that sometimes, sushi rice is saved over night in the bags and used for the next day. Discontinue this practice. Sushi rice must be discarded at the end of four hours.

Multiple food containers stored on floor of walk in cooler and walk in freezer. [CA] Ensure food is stored at least 6 inches above the floor to prevent contamination.

Warm water at handwash sink in restroom measured at 63F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Expired quaternary ammonium and chlorine test strips. [CA] Provide new test strips to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Multiple wet wiping cloths stored on counters. [CA] When not in use, wiping towels shall be stored in sanitizing solution of an approved concentration (200 ppm - quaternary ammonium).

By 3 composition sink, paper towels at handwash station are not stored in a dispenser. [CA] Provide a paper towel dispenser. Paper towels shall be stored inside the dispenser at all times to prevent potential contamination.

Aluminum foil and plastic used to line shelves/counters in kitchen. [CA] Discontinue use of unapproved materials. Ensure surfaces are accessible for cleaning/sanitizing at all times.

1) Facility is lacking a metal probe thermometer. [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. 2) Multiple preparation refrigerators and under counter refrigerators are lacking a thermometer. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

Multiple expired food handler certificates observed. [CA] Ensure all food employees maintain a current food handler certificate at all times.

Observed employee handle dirty dishes from customers and then handle the sanitized dishes/equipment without washing hands. [CA] Ensure that hands are washed when changing tasks especially after touching soiled equipment and before touching sanitized equipment. [COS] Employee was stopped, instructed to wash hands, equipment was placed back in mechanical warewash.

Observed employee wash two knives in preparation sink at sushi bar with soap and water. Employee then dried equipment with a towel and placed back out for use. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Mechanical warewash may also be used. Equipment must be allowed to air dry after. [COS] Employee removed items to mechanical warewash to sanitize.

Salmon cooked on grill measured 139F immediately after chef removed from grill for service. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. Fish is greater than 145F for 15 seconds. [COS] Fish was placed back onto grill.

Observed small black flies that appeared to be fruit flies by three compartment sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Warm water in restroom measured 73F after allowing water to run. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Handwash sink was blocked by tray. Second handwash sink was blocked by container of water and leaves. [CA] Ensure that handwash sinks are kept clear and available for use at all times.