Haru Sushi

Water source not of sufficient capacity to meet demands

Observed no hot water at kitchen handwashing sink. Person in charge turn on hot water at time of inspection.

In-use utensils not properly stored between uses

Observed knifes stored between prep tables and make tables. Person in charge moved knifes to 3 compartment sink to be washed, rinsed, and sanitized at time of inspection. Observed utensils next to rice warmer stored in room temperature water. (see temp log). Person in charge removed utensils at time of inspection.

Effective pest control measures not in place

Observed 1 live roach to right of mop sink. Observed 2 live roaches on hot water tank. Observed 3 dead roaches near hot water tank.

Equipment not maintained free of encrusted grease/soil deposits

Observed grease build up at left hood vents. Observed grease build up on floors and equipment between fryers and stovetop.

Single-service and single-use articles, use limitation

Observed single-service spoons and container being stored inside dry food containers throughout the kitchen. Person in charge removed single-service spoons and containers at time of inspection. *** Repeat violation will be assessed in 3-10 days. ***

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 sanitizer bucket inside sushi's handwashing sink. Person in charge removed sanitizer bucket at time of inspection. *** Repeat violation will be assessed in 3-10 days. ***

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels at kitchens hand washing sink. Person in charge provided paper towels at time of inspection.

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed chemical dish machine testing at 0 ppm. Person in charge fixed dish machine testing between 50-100 ppm at time of inspection.

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed chicken and shrimp in make table with a temperature above 4 degree (see temp log). Person in charge move chicken and shrimp to the walk in cooler at time of inspection.

Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable

Observed no thermometer inside kitchens low boy. Observed no thermometer inside kitchen white fridge.

Equipment not in good repair & adjusted per manufacturer's specs

Observed no handle on door at white fridge. Observed white fridge with a temp above 41 degrees (see temp log). Observed kitchen make table/ low boy with a temp above 41 degrees (see temp log). *** Establishment may not use equipment for TCS items until equipment is replaced or repaired. ***