Yuka Sushi Bar

Food separated and protected — Inspector Note: Observed raw chicken stored above RTE ginger dressing in walk in cooler. Observed raw eggs stored on top shelf over RTE sauces in walk in cooler. COS / Foods rearranged by cooking temperatures.

Food properly labeled; original container — Inspector Note: Observed several bottles of oils, water and vinegar being stored near stove inside main kitchen. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA: EHS advised PIC on proper storage procedures.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed bottles of orange juice being stored directly on the floor inside bar area. Except as specified in paragraphs 2 and 3 of this subsection, 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. COS: PIC moved bottles off the floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed old inspection on display in main lobby area of facility. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: EHS advised PIC to post most recent score received today.

In-use utensils: properly stored — Inspector Note: Observed utensils being stored inside water inside main kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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). CA: EHS educated PIC on proper utensils storage.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use bowl stored inside sauce inside walk in cooler in main kitchen. Single-service and single-use articles may not be reused. COS: PIC removed bowl from sauce.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation of food residue on handles and frame of reach in cooler doors inside main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: EHS advised PIC to thoroughly clean handles.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor inside main kitchen needing to be resurfaced. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have floor resurfaced.

Insects, rodents, and animals not present — Inspector Note: Observed a roach near walk in cooler door and excessive gnats near garage inside main kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. CA: EHS advised PIC to have pest control visit as soon as possible.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink inside main kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA: EHS advised PIC to not block handwashing sink.

Time as a public health control: procedures and records — Inspector Note: Observed no time stamp on sushi rice inside main kitchen. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of 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: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf COS: PIC put time stamp on sushi rice.

Proper date marking and disposition — Inspector Note: Observed multiple food items being stored inside walk in cooler inside main kitchen with no date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA: EHS educated PIC on proper datemarking.

Toxic substances properly identified, stored, used — Inspector Note: Observed multiple bottles on roach spray being along food product items inside main kitchen. . Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P CA: EHS educated PIC on proper storage for toxic chemicals.