Haru Sushi

Single-service and single-use articles, use limitation

Observed container re-used as a scooper for rice container in front of walk in. Person in charge removed container at time of inspection.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed dust build up on walk in cooler fan.

Food is not stored as required by the Food Code

Observed several food boxes stored on floor in walk in freezer. Person in charge removed boxes from floor at time of inspection.

Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

Observed employee dump sanitizer bucket in hand wash sink in bar area. Person in charge educated employees on hand wash sink use at time of inspection. Observed sanitizer bucket stored in hand wash sink in sushi area. Person in charge educated employees on hand wash sink use at time of inspection. Observed rice in hand wash sink in back prep area. Person in charge educated employees on hand wash sink use at time of inspection.

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed quat sanitizer buckets through out establishment to be under 200 ppm. Person in charge made new sanitizer buckets within 200-400 ppm at time of inspection.