IZUMI SUSHI

Observed employee drink without lid stored on shelf with food equipment and above food in hot holding. [CA] Ensure that employee beverages are stored away and separately from food equipment/food.

Paper towels were not provided at the only handwash in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] A roll of paper towels was provided by employee. Ensure that paper towels are provided in dispenser.

Tablet menu did not provide a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

1. Sushi rice in machines measured 76F to 78F (see measured observations). Per PIC, sushi rice was prepared two hours prior to measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Sushi rice will be time marked for discard at 3:30pm. Provided TPHC handout to PIC. 2. Tempura batter measured 73F. Per PIC, it was made less than 2 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tempura batter was placed back into preparation unit to cool down. 3. Sushi on conveyor belt measured 76F. Per PIC, they place a cucumber slice or lemon slice etc. on plate to indicate the time it was placed on the conveyor belt. Usually, they attempt to keep items out for about a half hour before discard. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ensure that items are discarded after four hours. Minor- Items in preparation unit measured 43-44F. Ambient air of preparation fridge measured 48F. Per PIC, items were placed into unit when facility opened less than two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PIC adjusted preparation unit temperature.

Observed employee handle/load dirty dishes into tray for mechanical warewash and place into the machine. Employee then went and handled sanitized equipment from mechanical warewash without washing hands. [CA] Employees must wash hands after handling soiled equipment and before touching sanitized equipment. [COS] Equipment was placed back into mechanical warewash to be sanitized again. Employee was instructed to wash hands. Minor: Observed employee rinsing gloved hands in preparation sink. [CA] Ensure that when needed, gloves are removed and hands are washed in the handwash sink only.

Observed employee drying sanitized equipment. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Chlorine test strips 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.

1. Observed cups as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Observed knives stored in between food equipment. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 3. Handle of ice scoop was in contact with ice in machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Hot water did not appear to be turned on in the restroom. Water measured 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.