Maru Sushi and Don

The chlorine-based surface sanitizer was too strong - bleached test strips. , , The solution was diluted to 100ppm at the time of the inspection. , , Please ensure the surface sanitizers are being mixed properly and tested to confirm the centration is 100ppm.

The plastic on the bamboo sushi rolling mats is only being changed daily,, , Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish.

The chlorine-based surface sanitizer was unlabelled. , , Please ensure that all chemicals including the surface sanitizers are labeled such that the contents can be identified and safely used.

The chlorine-based dishwasher was run and primed several times and 0ppm chlorine was detected. , , Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. , , Until the dishwasher is operating properly, please manually wash and sanitize all dishes and equipment.

The hand soap was empty at the back hand washing sink. , , the sink was restocked at the time of the inspection. , , Please ensure that the hand washing sink is always stocked with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing by staff.

The back kitchen hand washing sink was blocked by lids in the basin and buckets in front of the sink. , , The items were removed at the time of the inspection. , , The hand washing sink must always be free from obstruction to allow for easy access for food handlers to hand wash.

Bowls were being used as bulk scops throughout the kitchen. , , Please ensure that all bulk scoops are equipped with a handle to prevent from cross-contamination.

The facility did not have pH test strips or a pH meter to be able to test the pH of the sushi rice. , , Sushi rice must have a pH of 4.6 or lower to be shelf stable. The pH must be tested each time a batch is made.