Hana Sushi Japanese Restaurant

1. There were no sanitizer buckets available., 2. There were wet cloths on the counter. , , Ensure cloths are placed into a sanitizing solution when not in use.

, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.

1. Raw beef and shrimp stored over vegetables in walk in cooler. Ensure raw meat and seafood is stored below ready to eat food items and vegetables. , 2. Personal cell phone on prep counter. Ensure all personal items are stored away from the prep area.

Styrofoam containers used to store thawing fish have a build up of debris. Discard containers.

No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.

, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.

, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis., , Build up of debris in ventilation canopy and floors in the walk in cooler.