SUSHI KOI.

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 2-DOOR COOLER LOCATED IN REAR FOOD PREP AREA. SALMON AT 57.3F, IMITATION CRAB AT 56.5F, GROUND TUNA 56.8F, CREAM CHEESE 58.1F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $450. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

OBSERVED 2-DOOR PREP COOLER IN REAR PREP AREA MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 78.9F COOLER WAS USED TO STORE TCS FOODS. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41.F OR BELOW, CDPH CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL REFRIGERATION UNITS. MUST MAINTAIN.

MUST LABLE FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT SMOOTHIE AREA. MUST PROPERLY STORE SCOOS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINS WHEN FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREPARATION TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITAZIG SOLUTION WHEN NOT IN USE.

OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN FRONT SMOOTHIE PREP AREA. MUST PROPERLY STORE ICE SCOOPS TO PREVENT CONTAMINATION.

ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND WASHING SINK IN SUSHI FOOD PREP AREA. MUST REPAIR/PROVIDE WATER PRESSURE.

OBSERVED GREASE AND FOOD DEBRIS ON WALLS BEHIND COOKING EQUIPMENT, BEHIND 3-COMPARTMENT SINK AND CEILING ABOVE DISHWAHING AREA. MUST CLEAN AN MAINTAIN WALLS AND CEILING AT ALL TIMES.

OBSERVED DUST BUILD UP ON VENTILATION VENTS IN CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAIN.

OBSERVED DIRT AND DEBRIS ON FLOOR THROUGHOUT REAR DRY STORAGE AREA, UNDER AROUND AND BEHING ALL COOKING EQUIPMENT REFRIGERATION UNITS AND REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN FLOOR CLEAN AT ALL TIMES.

4-602.13-- MUST NOT USE TOWELS, CARDBOARD FOR LINER FOR SHELVING, EQUIPMENT.

4-301.16--- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.

OBSERVED BOTH HANDWASHING SINKS NOT ACCESSIBLE FOR USE. FRONT SUSHI PREP HAND WASHING SINK BEING USED AS PREP SINK. OBSERVED EMPLOYEE RINSING OUT GLASSWARE AND NOTED DISHWASHING TOOLS SUCH AS SPONGES AND SCRUBBERS. REAR PREP/DISH HAND WASHING SINK BLOCKED BY PLASTIC CART AND LARGE GARBAGE CAN. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030)C) CITATION ISSUED.

OBSERVED FOODS NOT PROTECTED DURING STORAGE. NOTED RAW, ANIMAL ORIGIN SHRIMP, RAW CHICKEN AND UNSHELLED RAW EGGS BEING STORED DIRECTLY ABOVE FRESH VEGETABLES AND OPEN FRESH LETTUCE. RAW FROZEN CRAB THAWING ON TOP SHELVING ABOVE PREPARED FOODS AND FRESH VEGETABLES ALL INSIDE THE TALL REACH-IN COOLER. ALL FOODS REMOVED. REVIEWED PROPER STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED APPROXIMATELY 30 LBS ASSORTED FRIED SEAFOOD AND MEATS IMPROPERLY COOLING THROUGHOUT THE COOKS LINE IN DEEP, COVERED CONTAINERS. NO TEMPERATURE COOLING LOGS FOR FOODS. MANAGER STATED THE FOODS WERE COOKED IN THE MORNING WITH AN UNSPECIFIED TIME. TEMPERATURES RANGED BETWEEN 81.8F TO 87.2F. ALL FOODS DISCARDED. REVIEWED PROPER COOLING TIMES AND TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

NOTED APPROXIMATELY 5 LBS COOKED WHITE RICE IN A HOT HOLDING UNIT ON COOKS LINE AT AN IMPROPER TEMPERATURE OF 99.6F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #20 FOR CITATION.

NOTED FRIED SHRIMP HELD INSIDE THE COOKS LINE COOLER AT AN IMPROPER TEMPERATURE OF 47.5F AND FRIED CRAB AT 45.5F. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION SEE THE ABOVE VIOLATION #20 FOR CITATION.

ALL STORED ITEMS THROUGHOUT THE ENTIRE ESTABLISHMENT, IN ALL AREAS OF PREP, STORAGE, BAR MUST BE ELEVATED FROM THE FLOORS.

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.----RAW WOODEN BLOCKS USED AS PROPS/LEG EXTENSIONS FOR THE ICE MACHINE BEHIND THE BAR MUST BE SEALED TO BE NON-ABSORBENT.

MUST PROVIDE A LID FOR THE BAR ICE MACHINE.

MUST NOT USE TOWELS, CARDBOARD, PLASTIC WRAP OR STYROFOAM FOR LINER FOR SHELVING, EQUIPMENT AND AS GUARDS ON DISH EQUIPMENT. MUST BE SMOOTH CLEANABLE MATERIAL.----ALL SHELVING THROUGHOUT THE FACILITY INCLUDING ALL FOOD CARTS IN SUSHI PREP, CLEAN DISH STORAGE, REAR DRY STORAGE AND BAR WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----RAW, PRESSED WOOD ON SHELVING FOR CLEAN DISH STORAGE. MUST REPLACE OR SEAL TO BE SMOOTH AND CLEANABLE.----CRACKED/DAMAGED PLASTIC COVER ON THE ABOVE MENTIONED RAW WOOD SHELVING MUST BE REPLACED.

ALL TOASTER OVENS, COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. ALL INTERIOR/EXTERIOR COOLERS AND FREEZERS, EXTERIOR OF ALL BULK FOOD CONTAINERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.

HOOD AND ATTACHED FILTERS AND EQUIPMENT ABOVE COOKS LINE AND FRYERS WITH EXCESSIVE DRIPPING GREASE. MUST CLEAN AND MAINTAIN.

NOTED MOLDY PEELING CAULKING SURROUNDING THE SUSHI PREP HAND WASHING SINK AND BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----WALLS, FLOORS AND CEILINGS THROUGHOUT THE FACILITY IN ALL PREP, DISH, BAR, REAR STORAGE WITH DIRT, GREASE, FOOD SPLATTER AND EXCESSIVE DUST. MUST CLEAN ALL AND MAINTAIN.

NOTED DIRTY BROOMS AND SWEEPING BUCKETS BEING STORED IN THE FOOD PREP AREA. MUST PROPERLY STORE CLEANING TOOLS AWAY FROM FOOD AREAS.

NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES OR NEW HIRE DOCUMENTATION FOR ALL EMPLOYEES. MUST PROVIDE.

PREVIOUS CORE VIOLATIONS FROM 8-31-22 REPORT #2563047 NOT CORRECTED.-- #37-3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME.---#39-3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.---#41- 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.---#47- 4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME

3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE

5-205.15: PIPE LEAKING UNDER THREE COMPARTMENT SINK, REPAIR ISSUE

NO PAPER TOWELS ARE PROVIDED AT THE HANDWASHING SINK IN THE BAR, PREP AND SUSHI AREAS. UPON MY REQUEST PAPER TOWEL WAS PROVIDED AT SAID HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED

HANDWASHING SINK AT REAR PREP AND BAR AREA NOT ACCESSIBLE FOR FOR HANDWASHING. THE HANDWASHING SINK IN THE BAR AREA WAS FILLED WITH STAINLESS CONTAINERS, AND THE OTHER SINK IN THE REAR PREP AREA COVERED CLEAN UTENSILS IN THE BASKET. UPON MY REQUEST, ITEMS WERE REMOVED FRON SAID HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CONSOLIDATE WITH THE ABOVE VIOLATION

FOUND TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE PREP COOLER IN PREP AREA: COOKED CRAB RANGOON AT TEMP OF 47.8F; MARINATED KABOB CHICKEN AT TEMP OF 48.3F; BROCCOLI AND CHICKEN AT TEMP OF 71.7F. COLD FOOD MUST MAINTAIN A TEMP OF 41F. FOOD DISCARDED AND DENATURED POUNDS 10, VALUE 30 PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH A COMMON NAME

A SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE

OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 10PPM CHLORINE WAS NOTED AFTER SEVERAL ATTEMPTS. TAGGED UNIT DO NOT USE. USE A THREE-COMPARTMENT SINK(WASH, RINSE AND SANITIZE). RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

PIPE LEAKING UNDER THREE COMPARTMENT SINK,REPAIR ISSUE