Junn All You Can Eat Sushi

Inspector notes: Observed the raw pork stored directly above bags of gyoza and raw spicy tuna stored above ready to eat crab mix. 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 an employee wiping head with apron and gloved hands and then they were going to handle the sushi rice. The person in charge stopped the employee and instructed them to wash their hands. Also observed an employee going in and out of the walk-in prepping raw salmon without washing their hands in or outside of the walk-in (they were touching the door handle to get in and out). Person in charge informed employee was informed they must not prepare food in the walk-in due to there not being a hand sink and they must wash their hands when they have to handle doors before handling foods. Also observed employee handling dirty dishes and then handling clean dishes without washing their hands. Employee was informed they must wash their hands between dirty and clean dishes. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed the following sinks with the maximum measured internal water temperature of 75*F: 3-compartment sink in sushi bar, hand sink, and all the hand sinks in the bathrooms. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection

Inspector notes: Observed floors throughout the kitchen and walls in dish area with a thick accumulation of grime. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a buildup of grime, food debris, or dirt/dust on the following items in the kitchen: ovens in sushi area, prep table where cutting boards are stored, on storage platforms/racks in walk-in cooler. Also observed a clear/pink gelatinous organic matter on the ceiling portions of the ice bin of both ice machines in the kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed hot water line turned off to hand sink and 3-compartment sink in kitchen; when the hot water was restored the hot water nozzle for the 3-compartment sink could not be turned off. The spray arm to the sink next to the dish washer was also observed with a leak. All plumbing must be maintained in good repair at all times

Inspector notes: Observed knife on magnetic bar with food debris on them. Employee indicated the knives were clean. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed the following time/temperature controlled for safety foods with internal temperature between 44*F - 52*F: raw fish (raw salmon, raw tuna, raw yellowtail, raw white fish), cooked eel, cooked, octopus, cream cheese, and cooked shrimp. The units these foods were observed in, the 2 sushi prep units on the south and southeast corner of the sushi bar, had measured ambient temperatures of 48.9*F and 46.2*F. An employee indicated all of these foods had been placed in these units as early as 11 am (3. 5 hours before inspection). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: Observed floors throughout the kitchen and walls in dish area with a thick accumulation of grime. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a buildup of grime, food debris, or dirt/dust on the following items in the kitchen: ovens in sushi area, prep table where cutting boards are stored, on storage platforms/racks in walk-in cooler. Also observed a clear/pink gelatinous organic matter on the ceiling portions of the ice bin of both ice machines in the kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues