Haruki Restaurant

Inspector notes: The floors in the bar areas have an accumulation of old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Reduced oxygen packaged tuna was observed thawing with the package in-tact. Tuna was observed at 39 degrees Fahrenheit. Person in charge voluntarily disposed of food. Reduced oxygen packaged seafood must be removed from the packaging upon thawing.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings throughout the facility. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. - Establishment to create a plan of action of the elimination of the rodent activity. Pest control company must complete a full evaluation of the establishment before next visit. Plan of action to be sent to inspector by 10/3/25 or disciplinary action may follow. Plan of action to include but not limited to: frequency of pest control, monitoring plan, sanitation schedule, target date of elimination and a full evaluation from pest control. - The full evaluation from pest control to include but not limited to: a summary of the rodent presence, any physical facility entry points, any other recommendations for the establishment by the pest control tech to eliminate the presence of rodents.

Inspector notes: The floors in the basement, kitchen, and bars has an accumulation of mouse droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The establishment is not recording the pH of the sushi rice daily/per batch. Sushi rice pH must be recorded daily/per batch. Records to kept for 90 days and available upon request by inspector.

Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as rice) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment to use dishwasher to wash ONLY. All equipment and utensils are to be sanitized in the 3-bay sink.

Inspector notes: The following was observed in poor repair: 1) The dishwasher was observed reaching 125 degrees Fahrenheit during the final rinse cycle. Final rinse must reach 180 degrees Fahrenheit for the surface temperature of the equipment and utensils. 2) The spikes on the grip of the slicer was observed to be chipped/cracked.

Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of black residue. The non-food contact surfaces of the ice machine must be cleaned as often as necessary to prevent the contamination of ice.

Inspector notes: The floors and the basement in the floors were observed with an accumilation of old rodent droppings.

Inspector notes: Nime chow was observed held at 60 degrees Fahrenheit in a double panned ice bath. Food was prepped 1.5 hour prior to inspection and moved to refrigeration to properly cool. Staff now to keep nime chow in refrigeration or proper ice bath. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine and can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was broken down and ice was voluntarily disposed of by PIC. Can opener moved to the ware-washing area at the time of inspection.

Inspector notes: Reduced oxygen packaged tuna was observed to be thawing with the package in tact. Tuna was observed to be between 27-36 degrees Fahrenheit. All packages were opened by PIC to properly thaw.

Inspector notes: The following was observed: 1) The floors and shelving in the basement area have an accumulation of old rodent droppings. 2) Debris and pooling water observed in the warewashing area on the floors under the dishwasher and the 3-bay sink. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The door to the outside, located in the in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.