Sushi Hana

Inspector notes: Observed cups of shrimp sauce cold-holding at 45 and 47F in reach-in cooler. Observed ambient temperature of 50F. COS: PIC discarded all TCS items in cooler and cooler will not be used until ambient temperature of 41F or below is verified.

Inspector notes: Observed scallops held in container with hand-written date-label not legible due to being hand written directly on container. Unable to verify prep date with kitchen staff. COS: PIC discarded container of scallops.

Inspector notes: Observed several prepped items in kitchen (raw beef, octopus balls, chicken) without common name labeled on container. Observed several items behind sushi bar with no common name label (imitation crab salad, salmon, tuna). RCA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Inspector notes: Observed shrimp sauce cold-holding at 53F in reach-in cooler. Observed ambient temperature of 52F. COS: PIC discarded all TCS items from reach-in fridge, cleared items blocking fan in unit and will not place TCS items in unit until ambient temperature drops to 41 or below.

Inspector notes: Observed all hand wash sinks to have strainers stored inside. RCA: A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: Observed no date-marking for several items being held in walk-in cooler (salmon, scallops, octopus. PIC stated prepped items are held in walk-in cooler if not used at the end of the day. COS: PIC date-labeled all prepped items.

Inspector notes: Observed butter at 55F, beef at 56F in prep-top cooler. Observed an ambient temperature of 54 in prep-top cooler. Observed mayo-based sauce at 42F in reach-in cooler. Observed an ambient temperature reading of 42F in reach-in cooler. COS: PIC discarded any items held past 4 hours in units. Recently prepped items were placed on ice to rapidly cool. Units will not be used until serviced.

Inspector notes: Observed handwashing sink behind bar to be used as a dish washing sink (cutting board and utensils stored in sink).

Inspector notes: Observed black mildew-like build-up on baffle of ice machine in main kitchen. RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed avocado, cucumber, wasabi, fish eggs, crab meat, reddish, and spring mix stored behind bar on counter top temping at 70F. Observed breaded Shimp beside fryer station stored at 70f. CA: Educated PIC that items must be marked if not in temp to use time as public health control instead of temp. PIC marked items that were recently prepped. RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of th...

Inspector notes: Observed no date marking on any food items in reach in coolers in main kitchen, walk ins, or under sushi bar. RCA: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P RCA: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method...

Inspector notes: Observed mildew like build up on baffle of ice machine. Observed cups being used as scoops in ice bin. RCA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed handwashing sink in main kitchen and dishwashing area to be used as a dish washing sink. Observed dish scrubbers and stoppers within the handwashing sink. COS/CA: PIC removed dish scrubber and stoppers from hand washing sink. RCA:A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: Observed insect killer stored on floor under hand sink in main kitchen. Observed big bottle of Listerine stored on crate beside hand sink. Observed cotton swabs, band aids, glue, bottle of alcohol, wd40 and more stored on shelving in main kitchen along with to go silverware and etc. RCA: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of foo...

Inspector notes: Observed coke and coffee cup on prep table in main kitchen. Observed 2 monsters on dish wrack in dish pit area. Observed meat on floor in walk in freezer (for employee meals). Observed chicken raw wing stored in no container or outer wrapping laying on top of beef in walk in cooler. CA COS: Educated PIC to designate employee drink area. PIC moved all employee drinks. RCA: 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. 1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco...

Inspector notes: Observed bell pepper, red onion, green onion, and carrot stored uncovered on shelf in walk in cooler. Observed avacado, cucumber, wasabi, fish eggs, crab meat, reddish, and spring mix stored behind sushi bar on counter uncovered at room temperature. Observed crunch/panko crumbs stored in main kitchen uncovered. CA: Educated pic that all food items must have over head protection. He stated they are busy and it is hard. I suggested that items be wrapped or place into display reach until ready to use. RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely...