Matsu

Inspector notes: Observed facility utilizing a variance approval letter for a different facility obtained from the food supplier for sushi rice held out of temperature for up to 10 hours. CA: Facilities must obtain variances for specialized processes from the state DPH office. COS: rice in question temped at 136 degrees, so rice moved to hot holding and time stamp sticker removed and replaced with appropriate date mark and food name label.

Inspector notes: Upon arrival to the facility, the vent hood was not functioning. Lights were on but ventilation system fan did not appear to be on. Inspector arrived two minutes after facility opened but fryers and grill were in use for orders during inspection. CA: Adequate ventilation must be available when cooking and frying is occurring within facility to prevent excessive steam, smoke, and grease accumulation. COS: facility voluntarily ceased cooking food items and called Acme Hood Cleaning for service order. Facility continuing to serve sushi to customers. Technician arrived during inspection and assessed that a switch was faulty. Technician will repair today.

Inspector notes: Observed food items throughout the facility in freezers, coolers, and dry storage with appropriate date marking, but no food item common name. CA: Any food items removed from original packaging or made onsite must be labelled with the common name of the food item. COS: common name added to the food item label

Inspector notes: Observed several packages of raw tuna and salmon thawing in a low boy cooler in manufacturer vacuum packaging with labels from the manufacturer to remove the food item from packaging prior to thawing. CA: manufacturer directions for proper thawing must be followed and food items must be removed from reduced oxygen packaging prior to thawing in refrigeration COS: food items were still hard frozen when observed so staff educated, and food items removed from packaging before thawing under refrigeration

Inspector notes: Observed employees use wiping cloths for cleaning with gloved hands and attempt to resume food handling without washing hands and replacing gloves. Observed two employees wipe gloved hands-on wiping cloths. Observed an employee touching apron with gloved hands in between food handling tasks. CA: Gloves must be donned on clean hands and must be replaced after touching clothing/face, touching raw foods, handling dirty equipment or utensils, swapping between tasks, or any other activity that may contaminate gloves. COS: employees removed gloves, washed hands, and redonned gloves after education

Inspector notes: Observed improper dish washing and sanitizing at 3-compartment sink. Sanitize compartment of sink had food debris upon arrival, later saw dirty dishes placed in sanitize compartment. Educated employee on proper wash, rinse, sanitize dish washing techniques.

Inspector notes: Observed QUAT sanitizer buckets below proper concentration upon arrival. Observed in-use wiping cloths left on counters after use instead of being returned to sanitizer bucket. Employees educated on when to check and change sanitizer and proper wiping cloth use. New buckets made at 300 ppm QUAT.

Inspector notes: Observed TCS food items made in house or removed from original packaging without a date mark or label. All TCS food items must have a date mark and label to ensure they are disposed of in a timely manner. COS date marks and labels added to all items lacking them.

Inspector notes: Observed handle of prep top cooler with debris. Observed handle of rice cooker with debris. All equipment handle s must be kept clean and free of debris to prevent contamination of gloves. Surfaces cleaned with sanitizer.