Haru Sushi & Grill

The sanitizer used on customer tables measured much greater than 100 ppm., -demonstrated how to mix and test the chlorine sanitizer solution. Recipe: 1/2tsp bleach per 1 L of water.

1) Squeeze bottles of sauces were stored on a container sitting on ice; these sauces had a surface temperature of 15Celsius., -embed the sauce bottles in ice baths OR store in the cooler at 4Celsius or less.

The ice machine lid was missing and a plastic cover that was taped together was used as a replacement., -obtain a lid for the ice machine; fix all broken equipment properly. All food equipment must be durable, non-absorbent, easily washable and in good repair.

1) Walls in the back cooking/prep area were dirty with spills, grease, food, etc., 2) Floors under hard to reach areas, and equipment were dirty with debris, food, grease, etc., , **Thoroughly clean all floors, walls, shelves in all food handling/service areas. Use hot water and detergent to help remove the grease and grime. Clean all areas daily/weekly., , 3)Some shelves were lined with tinfoil., -remove the tinfoil and clean the shelving surfaces. Tinfoil is not a substitute for cleaning.