Sushi Bayashi

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have FSM registered with the city

*39 Cooking equipment free of encrusted grease

cooking equipment and utensils encrusted with grease deposits and soils residues must be replace, repair or clean properly to avoid cross contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards must be have current food handler cards

*02 Outfitter-Food Temperatures (Cold).

cooler unit service kitchen area 57 F temperature must be maintain proper food temperature of 40 F or below to avoid cross contamination must be repair or replace use as public health control

*25 HACCP Plan Record to be maintained

missing pH logs and plans must be maintain records to verified procedures

*10 Equipment and Utensils Cleaning-contamination

all equipment in all areas dirty with food debris, grease residues, spills and drippings must be clean and sanitize all equipment to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

all floors, walls and ceiling dirty with soils, spills and grease accumulations must be clean all areas to avoid cross contamination floors inside WI cooler unit dirty must be clean to avoid cro

*24 Food Labeling- with common name of the food

missing food labels in food containers in all areas must be label food containers in all areas

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure discard all food containers without date or day to avoid cross contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers in all areas must be have date mark on food containers in all areas

*02 Cold Hold (41øF/45øF or below)

onion 67'f, broccoli 71'f, rice 57'f

*25 HACCP-Method for monitoring & controlling

finish the HACCP plan procedure daily i

*22 Handlers-Certificate Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw chicken store next to tortilla raw eggs store next to cheese, raw fish above torttila

*28 Date marking > 24 hrs,on site,temp 41F

cheese tofu

*31 Handwashing lavatory - used for other purpose

observed utensils in the hand sink

*41 Food Labeling - Bulk Food w/ Card or Sign

provide label for the spice,flours containers

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

*35 Eating food, chewing gum, drinking beverages, or using tobacco

observed employee's eating inside the prep arera

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

no bowl allow to use as a scoop

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw eggs above fruits Raw chicken and vegetable store together blue cheese and raw fish store together-

*28 Date marking > 24 hrs,on site,temp 41F

observed no date marking for all food in WIC

*02 Cold Hold (41øF/45øF or below)

brocoli 50° F

*07 Food safe, good condition, unadulterated, and honestly presented

No paper towel allow to wrap the food No bowl allow to use as a scoop Damaged soda machine on top of ice, provide cover for ice bucket

*18 Chemical sanitizer generated onsite, device criteria

Set up sanitizer bucket

*31 Individual, disposable towels

*31 Handwashing lavatory - used for other purpose

sanitizer bucket in the hand sink

*25 HACCP-PIC action to be taken

*20 Grease Trap Tickets

Please maintain records of service of grease interceptor system to verify that it is being serviced on a compliant schedule.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell quail eggs stored over sake bottles in pull out reach in cooler on sushi prep area.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

If time is to be used as a control for sushi rice written procedures should be in place and logs maintained. These logs should be kept on site such that they may be audited by the regulatory authorit

*41 Food storage containers, identified with common name of food.

Multiple items (squirt bottles et al) in sushi production area not clearly identified.

*28 Date marking > 24 hrs,on site,temp 41F

No date marking observed on any foods stored in walk in coolers or reach in coolers. Please clearly label and date mark foods that are processed on site.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Spoon used to scoop black tobiko stored with handle resting on food. Bowl without handle used to scoop panko.

*29 Sanitizing solutions, testing devices

Test strips for warewashing machine were provided. Three compartment sink uses Quaternary Ammonium for sanitization. Please provide test strips for Quat (MultiQuat, SaniQuat, etc)

*43 Clean vent syst:Intake/exhaust air ducts

Return air for air conditioning system shows buildup of dust and lint.

*31 Handwashing lavatory - accessible

Multiple hand wash sinks blocked and/or used for storage. Any designated hand wash sinks should be accessible, stocked with soap and individual paper towels at all times. Employee hand washing is to

*36 Cloths in-use for wiping between uses stored

Multiple mop cloths stored on surfaces. When not in employee's hands, mop cloths should be stored in sanitizing solution. Mop cloths provide a moist and nutrient rich environment which may promote

*24 Food Labeling- with common name of the food

BULK BIN

*47 Handwashing signage

*31 Handwashing lavatory - accessible

BLOCKED BY BOXES

*18 Toxic items labeling-non original container

SANITIZER BUCKET

*36 Cloths in-use for wiping between uses stored

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 55, 53 DEGREE F, POOLED EGGS 61 DEGREE F, RAW FISH 46.7, 45 DEGREE F, CRAB MEAT 47 DEGREE F

*26 Consumer Advisory Disclosure---asterisking

FOR MENU

*10 Sanitization after Cleaning

*15 Contact RTE Products w/ Bare Hands

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EVIDENCE OF DRINKING AT FOOD PREP AEREA

*28 Date marking > 24 hrs,on site,temp 41F

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

ICE SCOOP HANDLE IN ICE