SUKI

6-301.14 Post a handwash sign at each handsink. Observed no hand sink sign at sushi station hand sink to differentiate it from the prep sink directly beside it. CDI- EHS provided signage. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg yolks beside ready-to-eat foods without a lid in fliptop at cook line. CDI- Eggs lidded. No contamination to RTE foods observed. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display.-P. Observed raw steak stored below raw chicken in WIC. CDI- Chef rearranges storage order with poultry on bottom. (-0)

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, tuna, and crab meat in sushi display case between 44-45F. CDI- EHS confirms items where loaded from lowboys and RIC into display case this morning. Foods rapid cooled and freezer and ice bath refilled. EHS notes ambient temp in unit was 40F. Staff where advised to monitor the foods in display case with probe thermometer regularly; do not rely on analogue ambient thermometers in unit to determine the temps of TCS foods. (-3)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed bean sprouts, cooked broccoli, and cooked noodles in cook line prep until without date marks. CDI- EHS confirmed prep dates with PIC and Chefs. All items dated. (-1.5) 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed braised peppered tuna filet in sushi RIC dated for 09/13. CDI- Prep Chef and PIC both state this was an error- tuna was prepped today, 10/13. Date mark corrected.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawed in reach in cooler still in sealed ROP. CDI- EHS provided education to staff. Salmon voluntarily discarded. (-0)

REPEAT. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed majority of spices, oils, and dry goods at carts near cook line without label. Label products with name. CDI- Foods labeled. Points not escalated due to effective correction. Full points will be deducted if item is out of compliance at next inspection. (-1)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed raw fish and raw jalapeños wrapped in standard paper towels in WIC and sushi area RIC. EHS advised staff to remove cloths and use only food grade, all natural fiber cloths if needed for contact with food. (-1) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of oil jugs on floor in main kitchen corridors. EHS advised PIC to bring items off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous used wiping cloths on prep tops throughout kitchen. CDI- Sani-buckets with quat set up for use throughout. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons for scooping rice on prep table in 70F water and cook line utensils in water at flat top at 118F. CDI- Utensils removed from water, cleaned, and to be stored without water and cleaned every 4 hours (or as needed) going forward. (-0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting of stacked metal containers on a wall-mount rack in the middle corridor. CDI- PIC rewashes dishes and spreads out for drying. (-0)

10 DAY VR. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer onsite with quat used at 3 comp sink dispensers. CDI- EHS provided a few test strips for the next few days. PIC should procure own supply and verify with EHS within 10 days. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw fish in sushi display case between 47F-48F. EHS determines the fish was brought, below 41F, from the WIC to display cases at 11am. Display case was not on long enough for ambient temp to support cold holding yet. CDI- PIC places fish into RIC while awaiting display case to decrease in temp. Only store TCS foods inside once the equipment can maintain foods at 41F or below. (-1.5)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed shrimp sauce in RIC and breaded chicken in lowboy prepped yesterday without date marks. CDI- Items dated. Proper date marking explained to staff. (-0)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices and herbs without labels. Label at earliest opportunity. (-1)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed bean sprouts in undrained water inside cook line fliptop. CDI- Water drained. (-0)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep top and wall at cook line. CDI- Knife returned to ware-washing. Proper utensil storage discussed with staff. (-0)