KASAI HIBACHI SUSHI AND BAR

Procedures for responding to vomiting and diarrheal events

Observed no procedures for responding to vomiting and diarrheal events or a bodily fluids kit on site at the time of inspection.Corrective Actions: Owner printed out a vomiting and diarrheal cleanup document and will educate the staff on proper cleanup protocol to minimize exposure.

Adequate hand washing facilities supplied and accessible

Observed no disposable towels and hand wash signs at a few hand wash sinks throughout the kitchen and the sushi prep area.Corrective Actions: Ensure all paper towel dispensers are replenished and all hand sinks have proper signage.

Proper cold holding temperatures

Observed the following tcs cold hold temperatures violations inside the sushi displayed case cooler:raw Eel 46F, raw salmon 46F, raw salmon 55F, raw tuna 47F.Corrective Actions: Raw TCS foods that were stored for 25-30 minutes had ice placed on them to quickly lower the temperature to 41F or below. Manager advised to use the bottom reach in cooler(properly working) where raw fish is stored overnight. Ensure proper cold holding temperatures to prevent foodborne illness.

Proper date marking and disposition

Observed various tcs food containers without date marks/labels.Corrective Actions: Ensure all tcs foods that will exceed 24 hours in storage time are properly labeled with a use by date. Date of preparation marks day one and not to exceed 7 days.

Toxic substances properly identified, stored, used

Observed no spray bottles labeled with the solution.Corrective Actions: Manager on site labeled spray bottles with the contents at the time of inspection.

Compliance with variance/specialized process / HACCP

Observed no written documentation/log for the sushi rice ph for today and previous days. The ph meter was not functioning properly and unable to give a reading of the ph.Corrective Actions: Manager was advised to use time as a public health control. Sushi race was labeled with the time of preparation and must be discarded after four hours.

Wiping cloths; properly used and stored

Observed several damp wiping cloths stored on the prep counters throughout the kitchen.Corrective Actions: Ensure all damp wiping cloths are stored inside sanitizer solution when not in use.

In-use utensils; properly stored

Observed a bowl with no handle used as a scoop for rice.Corrective Actions: Ensure in-use utensils have a handle and is stored with the handle upright to prevent contamination.