OSUMA SUYA

Personal cleanliness — Inspector Note: Observed employee grab his phone from a pocket after placing meats on the grill. CA: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. COS: Employee voluntarily washed his hands and changed gloves before proceeding to cook.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed about ten tin foil pans stacked on the shelf to be re-used for food preparation. CA: Single-service and single-use articles may not be reused. COS: Discussed with pic that single-use articles cannot be reused. PIC voluntarily discarded the pans.

Nonfood-contact surfaces clean — Inspector Note: Observed red stains, possible meats juice at the bottom of a reach in freezer where different meats are stored. The packaged meats are elevated by a small shelf so there in no direct contact with the meat juice. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC to clean the bottom area of the fridge to prevent future accumulation. Advised to stack the meats in containers so meat juice leakage is prevented.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a chlorine dishwasher in the kitchen measuring 0ppm chlorine after a few attempts. According to PIC they don't use it often. CA:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration / Range / Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 / 120 (49) / 120 (49) 50-99 / 100 (38) / 75 (24) 100 / 55 (13) / 55 (13) Discussed with PIC to have the dish machine fixed if they are planning to keep using it or remove the dishwasher from the kitchen. In the meanwhile use the three compartment sink to wash and sanitize the dishes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a chlorine dishwasher in the kitchen measuring 0ppm chlorine. According to PIC it has not been used for a year. PIC will have it fixed before they open. CA:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration / Range / Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 / 120 (49) / 120 (49) 50-99 / 100 (38) / 75 (24) 100 / 55 (13) / 55 (13) Discussed with PIC to have the dish machine fixed by 11/24/2025. If they have issues with it when they open, to use the three compartment sink to wash the dishes.