Fukulala Sushi Izakaya

In-use utensils: properly stored — Inspector Note: Observed knife stored in between RIC unit. 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 6. In a container of water if the water is maintained at a temperature of at least 135°F. C/A COS: PIC removed knife and instructed staff to properly store in between uses.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use containers being used to scoop. Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. C/A COS: PIC removed containers and replaced with scoops with handle.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand wash sink in sushi prep area with ice inside it. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. C/A: Ensure handwash sink is used only for hand washing, cannot be used for dumping or any other purpose.

Approved thawing methods used — Inspector Note: Observed ROP tuna thawing out in packaging, per manufacturer instruction tuna must be removed from packaging prior to thawing out. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. C/A: Ensure ROP fish is removed from packaging prior to thawing.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted 5/2025. Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Aquire and post up to date permit.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed front hand wash sink blocked with shelf, and back hand wash sink spout wrapped with plastic wrap. A handwashing sink shall be maintained so that it is accessible at all times for employee use. C/A: Ensure handwashing sinks are accessible at all times.