BLUE OCEAN SUSHI RESTAURANT.

SEE REPORT DATED ON 01/27/12

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. DISHMCHINE TAGGED BY CDPH AT THIS TIME. INSTRUCTED MANAGER TO TEMPORARILY WASH,RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED STAINED PITS IN PREP AREA/SUSHI PREP CUTTING BOARDS AND TORN PREP COOLER DOOR RUBBER GASKETS. MUST REPAIR OR REPLACE ALL DAMAGED CUTTING BOARDS AND COOLER GASKETS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL COOLERS, SHELVES AND SINKS AT PREP AREA/DISHWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND ALONG WALLS IN MAIN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN MAIN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE MIDDLE SUSHI PREP COUNTER COOLER. OBSERVED VARIOUS TYPES OF SUSHI AT 48-52F, CREAM CHEESE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 5# OF FOOD WORTH $800. CRITICAL VIOLATION 7-38-005A.

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE LOCATED AT THE MAIN PREP AREA EXPOSED HANDSINK AND THE SUSHI AREA HANDSINK AT THE TIME OF THE INSPECTION. MANAGEMENT PROVIDED PAPER TOWELS UPON REQUEST AT THESE AREAS. CRITICAL VIOLATION 7-38-030.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE ICE MACHINE. MANAGEMENT CLEANED AND SANITIZED INTERIOR SURFACES AND REMOVED THE AFFECTED ICE. SERIOUS VIOLATION 7-38-005A.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROPER PLASTIC LIDS ARE NEEDED FOR FOODS STORED IN CONTAINERS IN THE DRY STORAGE AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOPS OF THE STOVES IN THE MAIN PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A LIGHT SHIELD IS NEEDED FOR THE LIGHT FIXTURE AT THE BACK OF THE WALK-IN COOLER.

All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES IN THE PREP AREAS.