Sushiko

Inspector notes: On cook line, employee handled ready to eat gyoza with bare hands. Employee discarded gyoza, washed hands and donned gloves to continue with task. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Throughout establishment, on cook line, in bar, at sushi line, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: ***Second Consecutive Violation*** Unshielded light bulb in walk-in cooler. Provide shatterproof bulb or protective covering as needed

Inspector notes: ***Fifth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: On sushi line, frozen fish thawing at room temperature. Employee moved plate of thawing fish to reach in cooler to continue the thawing process. All foods being thawed from frozen are to be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: In sushi area refrigerator and the walk-in cooler, observed raw seafood like scallops, salmon and tuna stored over ready-to-eat food like cooked fish and bottled sauces. 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 sushi rice/74F that was not discarded from the previous day. (A new batch of sushi rice/115F was in the process of being prepared.) TCS foods being monitored by Time as a Control must be discarded within four hours. Staff voluntarily discarded the previous day's rice. Time Control procedures were reviewed with staff

Inspector notes: A certified food manager was not present at the facility at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed blue painters tape on latching mechanism of the rice warmer and rusty shelving in kitchen prep cooler and wine cooler. Maintain surfaces in good repair that are smooth and easily cleanable

Inspector notes: Observed unshielded light bulb in walk-in cooler. Provide shatterproof bulb or protective covering as needed. Recommend replacing with a brighter bulb

Inspector notes: Facility uses time as a control to monitor sushi rice being maintained at room temperature; however, the discard time was not noted on the the time control log. After instruction, worker noted the time on the log

Inspector notes: No single use towels available at handwashing sink in the center server area. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: A certified food manager was not present at the facility at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed blue painters tape on latching mechanism of the rice warmer and rusty shelving in kitchen prep cooler and wine cooler. Maintain surfaces in good repair that are smooth and easily cleanable

Inspector notes: Observed two batches of sushi rice/115F being held at room temperature and only one discard time entry on the time control log. All TCS foods being held under time as a control were properly time stamped at time of inspection. Please review time as a public health control procedures with staff as needed

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed equipment in disrepair including damaged cabinetry,, rice warmer latch covered with duct tape, rusty interior base and shelving in cooler with sliding door and reach-in kitchen cooler, etc. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: The person-in-charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: In kitchen reach-in refrigerator, observed vacuum packaged tuna labeled "Keep Frozen. Remove desired quantity of tuna from package and thaw under refrigeration." All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water

Inspector notes: Observed equipment in disrepair including damaged cabinetry, damaged door gasket on kitchen reach-in refrigerator, rice warmer latch covered with duct tape, rusty interior base and shelving in cooler with sliding door and reach-in kitchen cooler, etc. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed peeling plastic wrap on reach-in Master Bilt refrigerator doors, and soiled plastic dairy crates being used for produce storage. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Remove the peeling plastic

Inspector notes: Observed soiled kitchen floors especially along walls and below equipment. Clean surfaces frequently enough to prevent accumulation of dirt, organic matter, and food debris