Kura Sushi

Inspector notes: Observed an employee with gloved hands at the dishwasher rinse dirty dishes to be cleaned then put away cleaned dishes without removing their gloves and washing their hands. 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 raw shrimp and roe stored above RTE spicy sauce bags and an opened container of mayo. In the prep cooler on the sushi line, observed raw scallops, tuna and roe stored behind ready-to-eat foods. 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 tempura shrimp, salmon, sticky rice and RTE eel with internal temperatures ranging from 101-113*F on the lower shelf of a sushi prep table. Per the manager, the food was placed on time as a control at 10:30 am but was not marked with a disposal time. PIC stated the time controlled foods are made into sushi rolls within 2 hours. Sushi rolls are monitored on time as a control for 3 hours. Advised PIC that sushi prepared from fried foods on time as a control must be served or discarded within 4 hours from the time the oldest ingredient is placed on time as a control. Advised PIC to hot hold fried foods at 135*F or above to avoid the potential of overextending time as a control beyond the allotted 4 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control