Sushi 101

Inspector notes: Observed hand sink near restroom leaking from drainage piping when turned on. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection

Inspector notes: Observed employee come in from outside and immediately start handling clean dishes from the warewashing machine without 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. Person in charge had an employee explain to the employee that they must wash their hands when they come in from outside. Person in charge indicated they would train staff on when to wash their hands

Inspector notes: Observed raw whole shelled quail eggs and raw fish roe stored ready to eat mayo sauce and siracha. Also observed raw sushi fish stored directly above ready to eat rice and tofu. 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: Oberved coffee maker and hoodies/jackets in warewashing area hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) was informed that hand sinks must be maintained so accessible at all times and not used for other purposes than handwashing. All items were removed from the hand sinks

Inspector notes: Observed container stored in clean dish area with pieces of food debris and oil on it. PIC threw the containers away. Also observed vegetable spiralizer with orange food debris on it. Person in charge indicated this equipment was not used today and they are waiting to replace parts on it. Spiralizer was placed in the warewashing area to be rewashed, rinsed, and sanitized. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the dicer

Inspector notes: Observed dishwasher with 0 ppm of chlorine on the dishes just run through the machine. The machine was run again, and 0 ppm of chlorine was observed on the dishes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined the plug on the chorine container was not sealed; the plug was sealed, and the machine was primed and on the next run 50 ppm of chlorine was observed on the dishes

Inspector notes: Observed cooked sushi rice with an internal temperature of 75*F with no label indicating when it was made. An employee indicated it was made at 09:00 am (~3 hours before inspection); per the establishment's time as a control policy any unmarked containers must be discarded. The employee discarded the rice at time of inspection and made new rice

Inspector notes: Observed the following time/temperature controlled for safety foods with internal temperature between 48*F - 56*F in the small reach in refrigerator behind the bar: cooked shrimp, cooked sweet egg, masago, raw salmon, raw yellow tail, raw spicy tuna, cut tomatoes, and marinated raw tomatoes. The measured ambient temperature of the unit was 50.9*F using a min/max thermometer. The person in charge indicated these foods had been in the unit for more than 4 hours before inspection and they did not take internal temperatures within those 4 hours. 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: Observed several damp cloths on prep tables not stored in sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection