Kaya Sushi

In-use utensils: properly stored — Inspector Note: Observed ice scooper stored inside the ice cooler with handle touching the ice and when enquired PIC said that the ice is prepared to make drinks to the customers. PIC removed the scoop and is advised to store the in use utensils handle away from food use to prep. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed in walk in cooler and cooler in the main kitchen has employee food stored on top of customer food. PIC removed them and was advised to keep employe food and stuff away from the customer food. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods like pork, fish and beef held at temperatures above 41F in the walk in cooler. PIC turned the temperature down in the cooler to hold them at or below 41F and advised to make sure to check temperatures frequently and keep the food at or below 41F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Time as a public health control: procedures and records — Inspector Note: Observed sushi rice stored at 69F and was not marked with when it was prepared. PIC discarded the rice and was advised to have the rice marked with the prep and discard times. (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food;

Proper date marking and disposition — Inspector Note: Several ready to eat foods like corn, cut green onions are not date marked. PIC date marked them and was advised to date mark all the ready to eat foods immediately after they are prepared. (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or