SUSHI BAYASHI.

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

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

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

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

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

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

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

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

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

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

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

finish the HACCP plan procedure daily i

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

cheese tofu

observed utensils in the hand sink

provide label for the spice,flours containers

no towel allow under the cutting board

observed employee's eating inside the prep arera

no bowl allow to use as a scoop

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

observed no date marking for all food in WIC

brocoli 50° F

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

Set up sanitizer bucket

sanitizer bucket in the hand sink

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

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

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

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

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.

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

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

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

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

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