KURA REVOLVING SUSHI BAR

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At microwave: cooked eel (118F - Hot Holding) As per operator, stored since 15mins. Operator reheated to 172F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At microwave: cooked eel (118F - Hot Holding) As per operator, stored since 15mins. Operator reheated to 172F. **Corrected On-Site** **Warning**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator corrected Dishwasher (Chlorine 100ppm).

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator corrected Dishwasher (Chlorine 100ppm). **Corrected On-Site** **Warning**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched raw fish then began to handle clean cutting boards from dishwasher; no hand wash. Employee cleaned and sanitized items in dishwasher. **Corrected On-Site** **Warning**

High Priority

Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed: -Label for sushi rice placed 15 mins after product was stored. -Daily calibration of pH meter not done 2 days. -No rice preparation log sheet. -Disposal log not completed. -A different ph meter is used than the one outlined in HACCP plan. - No pH log for the last 2 days. - No HACCP training records provided. **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw urchin stored over sauces. Various raw fish like raw salmon stored over various sauces. Raw tuna stored above mayonnaise. Operator fixed all.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw urchin stored over sauces. Various raw fish like raw salmon stored over various sauces. Raw tuna stored above mayonnaise. Operator fixed all. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: diced cream cheese (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: diced cream cheese (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: diced cream cheese (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: diced cream cheese (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. **Warning**

High Priority

Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked mackerel reheated and stored with time mark, 10am; at 3:45pm item was not discarded. Product was not discarded at the end of 4 hours limit. **Warning**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried tofu and fried salmon using color coded scheme utilized per operator, product stored approximately 1 hour. Operator time marked with date dot.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried tofu and fried salmon using color coded scheme utilized per operator, product stored approximately 1 hour. Operator time marked with date dot. **Corrected On-Site** **Warning**

High Priority

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Warning**

Intermediate

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm)

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**

Basic

Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. **Warning**

Intermediate

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged Raw salmon and Spanish mackerel bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove products from commercially processed reduced oxygen package. **Warning**

Basic