SUSHI SOHO

Person in charge present demonstrates knowledge and performs duties

Observed manager and staff did not demonstrate basic food handling knowledge throughout inspection. Corrective Actions: Ensure employees understand proper food handling practices, especially regarding proper temperature/time control, sanitizer use, and pH testing of sushi rice. Will follow up with manager on knowledge for sushi rice and time as a public health control.

Adequate hand washing facilities supplied and accessible

Observed no paper towels at bar hand sinks and hand sink by dish pit.Corrective Actions: Ensure hand sinks are always supplied with paper towels.

Food-contact surfaces: cleaned & sanitized

Observed sanitizer buckets at sushi bar and by drink station were close to 0 ppm of chlorine sanitizer.Corrective Actions: Ensure sanitizer is within proper concentration. Manager corrected on site.

Proper cold holding temperatures

Observed cut broccoli and other TCS food items at self serve station held between 67-72F. No time control was being kept for all food items at self serve station.Corrective Actions: Ensure cold hold food items are held at 41F or less. Manager discarded all out of temp food items.

Proper date marking and disposition

Obseved majority of prepped food containers were missing labels and dates in coolers.Corrective Actions: Ensure to label and date all food containers.

Time as public health control: procedures and records

Obseved no time tracking being tracked for self serve station of TCS food items being held at room temperature.Corrective Actions: Ensure to follow procedure for time as a public health control and keep written logs for when food is first set out and when to discard. All foods unable to be proven to be set out was discarded. Must provide written procedure in order to use time as a public health control.

Compliance with variance/specialized process / HACCP

Observed sushi rice was not being tested for pH and sushi manager did not know how to test. Repeat issue.Corrective Actions: Ensure to keep written logs for pH of sushi rice. Multiple repeat issue. Email inspector sushi rice procedure for pH testing in order to proceed with selling of sushi.

Thermometers provided and accurate

Observed multiple coolers were missing thermometers.Corrective Actions: Ensure to place thermometer in every cooler on site.

Insects, rodents and animals not present

Observed 2 live insects at sushi bar underneath paper.Corrective Actions: Ensure to have pest control company treat sushi bar. Manager was able to provide recent pest control documentation.

Contamination prevented during food preparation, storage and display

Obseved several food containers being stored directly on floor of walk in cooler and freezer.Corrective Actions: Ensure to store food containers at least 6 inches off of floor.

Wiping cloths; properly used and stored

Observed most wiping cloths in use being stored on cutting boards and prep tables. Sanitizer buckets were not being used properly.Corrective Actions: Ensure to always store wiping cloths in sanitizer buckets in between use. Place multiple sanitizer buckets with correct concentration of bleach water to store wiping cloths.

In-use utensils; properly stored

Obseved knife being stored in between equipment. Repeat.Corrective Actions: Ensure to store knives on clean, sanitized surface.

Non-food contact surfaces clean

Observed most shelves in walk in cooler had black mold-like growth. Observed sides of food containers in cooler had significant build up of dried food residue.Corrective Actions: Ensure to maintain shelves and food containers clean and free of growth.

Physical facilities installed, maintained, and clean

Observed walk in freezer door was significantly damaged and unable to close properly.Corrective Actions: Ensure to repair freezer door so that it closes properly.