AKITA SUSHI

Observed numerous small live flies throughout the food preparation area. [CA] The premises of a food facility shall be free of vermin and other non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed holes in the back screen door, creating gaps into the facility from the outside. [CA] Repair back screen door. The facility shall be fully enclosed to prevent pest entrance and harborage.

Measured the sanitizer concentration in the 3-compartment sink at 0 ppm. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee adjusted chlorine sanitizer level to 100 ppm during inspection.

1) Facility lacks probe thermometer for measuring internal temperatures. [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) Facility refrigeration units lack thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

At the time of inspection, observed both handwash stations in the food preparation areas were fully obstructed with equipment and box of plastic wrap. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] Employees cleared the handwash sink during inspection.

Observed restroom lacks a self-closing device. [CA] Restroom doors shall be equipped with a functional, self-closing device.

Observed lack of time markings on sushi rice and shrimp tempura. Per employee, items are to be time marked for discard. No written procedures 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] Employee time marked sushi rice and shrimp tempura during inspection.

Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed bags of rice, bulk container of rice, bag of onions, food equipment, to go containers stored outside below overhang. [CA] Store all food and food related equipment indoors.

Lack of thermometers at sushi bar case, 2 door food prep sushi unit and single door prep unit in sushi bar area. [CA] Provide thermometers for these units.

Observed raw chicken stored above ready to eat crab meat. [CA] Store raw chicken below ready to eat foods.

Measured salmon in sushi bar case between 43-48, less than 4 hours. [CA] Maintain potentially hazardous food 41F and below.

Back door left wide open. [CA] Keep back door closed at all times to prevent entrance of vermin.

Lack of self closing device for the restroom door. [CA] Install a self closing device.

Lack of time label for the sushi rice. Per employee sushi rice was made at 11a and will be discarded at 3p. Unable to located time as a public health control procedures on site.