Kumo Hibachi Sushi

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed tightly wrapped raw beef cooling in the prep top cooler bottom. C/A:When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food COS: Beef discarded

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several containers of vegetable oil on floor of main kitchen. Observed several containers of yum yum sauce and cabbage on floor of walk-in cooler of main kitchen. C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor Facility has 72 hours from time of inspection to submit to raise food items 6 inches off the ground.

Food stored covered — Inspector Note: Observed salmon in the prep top cooler of main kitchen stored uncovered. Observed peeled onions stored in the walk-in cooler of main kitchen uncovered. C/A: Except for cooling, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Items covered.

Proper cold holding temperatures — Inspector Note: Observed chicken dumplings and shrimp in prep top cooler of main kitchen temping above 41F. Observed butter on the prep table of main kitchen temping above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded.