ONE Sushi

In-use utensils: properly stored — Inspector Note: Observed multiple knives and a rice scoop/spatula stored in room-temperature water at the sushi bar kitchen. 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC removed knives and utensils from the water and stored them properly.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed used latex glove in one handwashing sink and a dirty bowl in another handwashing sink, obstructing sinks designated for handwashing only. One of the handwashing sink was blocked by trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: PIC removed the gloves and the dirty bowl from the sinks, and will ensure that hand sink is for handwashing only. PIC moved the trash can away from the sink.