HARA SUSHI

Violations (21)

• 8

  Hands clean and properly washed

  Observed employee improperly washing hands.Corrective Actions: Must follow proper handwashing procedures.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no paper towels at hand sink next to wok station.Corrective Actions: Ensure all hand sinks are adequately stocked for handwashing.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no handwashing sign at hand sinks behind sushi bar and drinking bar.Corrective Actions: Ensure to post handwashing signs at all hand sinks.

• 15

  Food separated and protected

  Observed several food items in reach-in freezer uncovered with no lids.Corrective Actions: Ensure all food items are properly covered.

• 15

  Food separated and protected

  Observed raw chicken, raw fish, and raw red meat above ready to eat food items in walk in cooler and reach in coolers.Corrective Actions: Ensure all raw meat products are stored below ready to eat food items.

• 20

  Proper cooling time and temperatures

  Observed cooked chicken sitting out at room temperature at 91F for more than 2 hours.Corrective Actions: Ensure to properly cool food items within required time.

• 23

  Proper date marking and disposition

  Observed several prepped foods in reach-in coolers and walk-in cooler not date marked.Corrective Actions: Ensure to date mark all prepped foods.

• 32

  Variance obtained specialized processing methods

  Observed no variance/HACCP for the acidification of rice.Corrective Actions: Must obtain an approved variance/HACCP plan for the acidification of rice.

• 35

  Approved thawing methods used

  Observed raw salmon and raw tuna thawing in reduced oxygen packaging in walk-in cooler and reach-in coolers.Corrective Actions: Ensure to follow thawing directions on packaging.

• 36

  Thermometers provided and accurate

  Observed no stem thermometer onsite.Corrective Actions: Must obtain stem thermometer.

• 37

  Food properly labeled; original container

  Observed bulk rice with no label.Corrective Actions: Ensure to label all bulk items once removed from original packaging.

• 37

  Food properly labeled; original container

  Observed several prepped foods in reach-in coolers and walk-in cooler with no labels.Corrective Actions: Ensure to label all prepped foods.

• 39

  Contamination prevented during food preparation, storage and display

  Observed boxes of food stored on the floor in walk-in cooler and freezer.Corrective Actions: Ensure all foods are stored at least 6 inches off the floor.

• 40

  Personal cleanliness

  Observed several personal items stored on top of foods and food contact surfaces.Corrective Actions: Ensure to have a designated area for all personal items.

• 41

  Wiping cloths; properly used and stored

  Observed several in use wiping cloths stored on counters and shelves throughout kitchen.Corrective Actions: Ensure all in use wiping cloths are stored in sanitizing buckets with sanitizer.

• 43

  In-use utensils; properly stored

  Observed bowls being used as scoops in bulk food items.Corrective Actions: Ensure all scoops used in bulk items have handles.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemical test strips for sanitizer.Corrective Actions: Must obtain.

• 49

  Non-food contact surfaces clean

  Observed ice build up in reach-in freezer behind sushi bar.Corrective Actions: Must clean.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no handwashing signs in restrooms.Corrective Actions: Ensure to post handwashing signage in restrooms.

• 55

  Physical facilities installed, maintained, and clean

  Observed drain next to grill station not kept clean.Corrective Actions: Must clean.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed grease accumulation on vent hood.Corrective Actions: Must clean.