Afc Sushi

Inspector notes: Observed containers of rice bowls including raw ahi tuna stored above containers of ready-to-eat sushi rolls in front display case. Containers are not hermetically sealed. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed sponges and knives stored in handsink behind sushi counter. Also observed employee rinsing knives in handsink at time of inspection. Facilities must be maintained in a condition that promotes handwashing. All handsinks must be maintained so accessible at all times. Person-in-charge (PIC) relocated knives to warewashing area and removed sponges from handsink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed man hand sink in area with no running water when engaging faucet pedals. Person in charge for building indicated the water was turned off at the source because the hand sink is broken and will not turn off unless it is completely shut off. All plumbing must be maintained in good repair at all times. Person in charge for permit indicated they are using the nearby hand sink int he meantime (the hand sink they are using is less than 10 feet away, is not obstructed by any walls/doors, and can be seen from all places in sushi area. Must repair all plumbing to a state of good repair prior to re-inspection