RU SAN'S

Washing fruits and vegetables — Inspector Note: Observed dirty dishes being stored in the dedicated vegetable prep sink located in the main kitchen area. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: items remove

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the 2-door RIC #4 located in the front food service area with an ambient temperature of 53F. Condenser of the unit was covered in a layer of ice. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: Facility may not use this unit until approval from the health authority is given

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the seal for the 2-door Reach-in cooler (RIC) #1 (closest to the POS system) with a broken seal. Seal was held to unit with tape. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy build-up and mold-like accumulations on the storage shelves located in the walk-in cooler. C/A:Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot water at the 3-compartment sinks or the vegetable prep sink; all sinks hottest temperature observed at 71F. C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Adequate handwashing facilities supplied & accessible — Inspector Note: Both hand sinks in the main kitchen not able to provide any hot water; hottest temperature observed was 68F and 70F. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Per PIC hot water heater needs to be flushed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed 2 separate employees wash hands in sinks that were not dedicated hand washing sinks. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: employee washed hands in dedicated hand sinks

Adequate handwashing facilities supplied & accessible — Inspector Note: observed a dirty dish stored in the hand sink next to the 3-compartment sink. C/a: A handwashing facility may not be used for purposes other than handwashing COS: dish removed

Proper cold holding temperatures — Inspector Note: Observed several cold TCS items distinguished with an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41F or below. COS: items discarded NOTE: 2-door RIC #4 in the front food service area had a thick layer of ice on the condenser

Time as a public health control: procedures and records — Inspector Note: Facility unable to provide written procedures for the items held on time as a public health control (TPHC). Facility also not labeling food with the time is to be discarded after removing it from temperature control. C/A: time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS: food marked to indicated discard time; EHS provided another copy of the TPHC procedures (a copy was provided at the last inspection) NOTE: Sushi rice, grilled chicken, tempura batter, and food at the buffet (sushi, and fried rice) held on TPHC