SAKURA MARKETPLACE - RAMEN

Sushi rice was not time marked. Per cook, it was made about two hours ago. Rice measured between 110-120F. [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] Facility added time marking to the rice.

Chicken Skewer, Karage, and Takoyaki Balls were measured at less than 135F. Per Assistant Manager, they were placed in the display case about 4 hour prior. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. [COS] Items were discarded.

Facility has added a hot hold display case unit and a non-ANSI house hold air fryer to cook/reheat PHFs without submitting to plan check. [CA] Remove added equipment or submit items to plan check within 1 week. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Salmon onigiri were measured at 85F. Per Mina, they were delivered from Fremont about 10 minutes prior. [CA] Discussed with Mina that delivered items should be received at 41F or below or 135F or above. [SA] Items were time marked for disposal after 4 hours of being removed from temperature control.

Sushi rice was made the day before, left in a plastic container overnight, and used to make sushi today. Rice measured at 82F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi and sushi rice was discarded from the sushi buffet, sushi rice holder, and sushi robot. See VC&D report. Educated facility that sushi rice, without a HACCP, is subject to regular time and temperature control parameters. The sushi rice may be left out of temperature control for 4 hours or less per TPHC guidelines.

Flies are present in the storage area of the facility. [CA] Keep the facility free of animals, pests, and vermin.

Restrooms lacked soap in the permanently installed soap dispensers. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Pump bottles of soap were available in each restroom.

Hamachi was found thawing at room temperature on the prep table and measured at 30F. Per packaging, it states to thaw under refrigeration. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Fish was moved to the upright cooler to thaw.

1. The chest freezer appears to be non-ANSI accredited. [CA] New and/or replacement food 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). 2. Facility is resusing seaweed salad containers to store prepared foods such as tuna and crab salad. [CA] Food containers intended for single use shall not be reused.

A fly landed on crab salad and salmon on the prep table in the back. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items were discarded. See VC&D report.

The back doors were kept open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.