Sushi Sumo

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food items stored on the floor in the walk-in freezer. 1. 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. CA: PIC will remove all foods off the ground.

In-use utensils: properly stored — Inspector Note: Observed rice scoops stored in water @88F. 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). COS: PIC sanitized the scoops and will ensure to keep it dry or in hot water at 135F or above.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed ed single-use containers being reused in flour, soy sauce, and vinegar containers. 1. Single-service and single-use articles may not be reused. COS; PIC discarded items.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the Walk-In Freezer dripping water in a bucket and dripping water from the fan, causing it to drip onto foods. a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf CA: PIC will get the walk-in freezer serviced so it’s no longer dripping water from the fan.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee foods being stored in the walk-in cooler, reach-in coolers, and in the freezer with customers’ foods. 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. CA: PIC will store employee foods separate from customers’ foods and not in direct contact.

Food stored covered — Inspector Note: Observed several food items stored uncovered in the reach in cooler in front of the grill. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: PIC covered all food items.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food items being stored on floor in walk-in freezer. Observed bag of rice on floor in main kitchen. CA: advised PIC to move items onto shelves. 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.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use container being reused in flour containers. Single-service and single-use articles may not be reused. COS: PIC discarded items.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food items being stored in walk-in cooler. COS: PIC removed employee items. 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.

Food separated and protected — Inspector Note: Observed raw pork stored above ready-to eat sauces in walk-in cooler. Observed raw beef being stored over vegetables in walk-in cooler. COS: PIC fixed order. . Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

Proper date marking and disposition — Inspector Note: Observed ready-to eat food items without a date mark in the walk-in cooler and reach-in coolers throughout main kitchen and reach-in coolers (made-in-house sauces, cooked chicken, cooked vegetables, etc). . 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: Educated PIC on proper date marking procedures.