Revolving Sushi Factory

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed 2 plastic containers stored inside the hand sink located next to the stove in the main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Items removed

Food separated and protected — Inspector Note: Observed container of raw scallops stored directly on top of cooked tofu and raw salmon stored above ready to eat imitation crab in the undercounter cooler in the main kitchen. Observed open bag of frozen calamari stored directly on top of a container of uncovered cake slices in the deep freezer in main kitchen. Observed container of raw salmon touching a head of lettuce in the bottom of the prep top cooler in the main kitchen. C/A: Food shall be stored and seperated in order of cook temperature in order to prevent the possibility of cross contamination. COS: Tofu and crab moved to the right side of the cooler with other ready to eat items. Cake was covered and moved to the top of the freezer. Salmon moved away from lettuce in the bottom of the prep top cooler.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee wash a plastic container and a crock for the rice in the prep sink. Dishes were stored clean for use without sanitization. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. P COS: Items sanitized in dish machine