SHIROI-HANA RESTAURANT.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER BELOW THE SUSHI BAR WITH AN AIR TEMPERATURE OF 48.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. COOLER WAS TAGGED HELD FOR INSPECTION. MUST DISCARD ALL FOOD AND KEEP EMPTY UNTIL IT IS REINSPECTED. REPAIR AND MAINTAIN COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SEVERAL TYPES OF SUSHI AT 46.5-47.6F, COOKED EEL AT 47.6F, AND RAW SHELL EGGS AT 49.1F INSIDE OF THE PREP COOLERS. MANAGEMENT DISCARDED APPROXIMATELY 10# OF FOOD WORTH $183. CRITICAL VIOLATION 7-38-005A.

REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2 DOOR STAND UP FREEZER NEAR THE KITCHEN EXIT DOOR.

REMOVE SPIDERWEBS FROM THE CEILING IN THE BASEMENT.

REPAIR THE DRAIN LINE AND VALVE WATER LEAKS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER ON THE COUNTER NEXT TO THE ICE CREAM FREEZER. MUST INSTALL A DIPPER WELL FOR ICE CREAM SCOOPS WITH RUNNING WATER.

MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

MUST INSTALL SPLASH GUARD ON LEFT SIDE OF KITCHEN EXPOSED HAND SINK.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 1-28-10 NOT CORRECTED. #32-OBSERVED RUSTED WIRE STORAGE RACKS IN THE REACH-IN PREP COOLER. INSTRUCTED MANAGEMENT TO REPAINT OR REPLACE RACKS. REMOVE CARDBOARD FROM THE BOTTOM SHELF OF THE PREP TABLE. #33-DETAIL CLEAN THE FOLLOWING: WIRE STORAGE RACKS ABOVE SINKS, EXTERIOR OF FREEZER DOORS, FOOD STORAGE CONTAINERS, DEEP FRYERS, MICROWAVES, RICK COOKERS, BROILER, INTERIOR OF PREP COOLERS, PREP TABLES, STORAGE SHELVES, LIGHT SHIELDS.#34-DETAIL CLEAN THE FLOOR THROUGHOUT THE REAR PREP AND SUSHI PREP AREA. REPAIR THE FLOOR IN THE REAR PREP AREA SO THAT IT IS SMOOTH AND EASILY CLEANABLE. REPLACE MISSING FLOOR TILE IN THE WALK-IN COOLER. #35-DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM THE WALLS OF THE REAR PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT. ALSO DETAIL CLEAN FOOD DEBRIS FROM WALL AND SUPPORTS BELOW THE SUSHI PREP COUNTER.

FRONT SUSHI PREP COOLER DOOR GASKETS REPAIRED WITH DUCT TAPE. MUST REPLACE. MUST INSTALL SPLASH GUARD ON LEFT SIDE OF KITCHEN EXPOSED HAND SINK. MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR COOKS LINE EQUIPMENT OR SHELVING THROUGHOUT. DIRTY SHELVING OF PLASTIC SHELVING NEXT TO DISH MACHINE AND FOOD CART. MUST CLEAN. DISH MACHINE PLASTIC DISH RACKS IN POOR REPAIR WITH ENCRUSTED DIRT AND CHIPPING. MUST REPLACE. DIRTY PLASTIC BUCKETS USED TO PROP METAL SHELVING UNDER DISH MACHINE. MUST REMOVE AND USE PROPER SHELVING/LEGS OF SHELVING THAT ARE CLEANABLE.

MISSING FLOOR DRAIN COVER AT ENTRANCE TO WALK-IN COOLER. MUST PROVIDE.

WALLS SURROUNDING MOP SINK DIRTY AND WITH DAMAGED/MISSING TILES REPAIRED WITH TAPE. MUST REPLACE, REPAIR AND CLEAN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED RUSTED WIRE STORAGE RACKS IN THE REACH-IN PREP COOLER. INSTRUCTED MANAGEMENT TO REPAINT OR REPLACE RACKS. REMOVE CARDBOARD FROM THE BOTTOM SHELF OF THE PREP TABLE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: WIRE STORAGE RACKS ABOVE SINKS, EXTERIOR OF FREEZER DOORS, FOOD STORAGE CONTAINERS, DEEP FRYERS, MICROWAVES, RICK COOKERS, BROILER, INTERIOR OF PREP COOLERS, PREP TABLES, STORAGE SHELVES, LIGHT SHIELDS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR THROUGHOUT THE REAR PREP AND SUSHI PREP AREA. REPAIR THE FLOOR IN THE REAR PREP AREA SO THAT IT IS SMOOTH AND EASILY CLEANABLE. REPLACE MISSI9NG FLOOR TILE IN THE WALK-IN COOLER.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM THE WALLS OF THE REAR PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT. ALSO DETAIL CLEAN FOOD DEBRIS FROM WALL AND SUPPORTS BELOW THE SUSHI PREP COUNTER.