Netsui Sushi

pH test strips for sushi rice displayed an inaccurate reading. The results were 2.0 increments off. , , Replace pH test strips.

There was no splashguard between the sushi line cooler and the front kitchen hand sink., , Install splashguard protection or provide a minimum distance of 18 inches between the hand sink and food contact surfaces.

1) Tapioca pearls were stored at room temperature without time tracking. The internal food temperature measured 24.5C., , Tapioca pearls were discarded. Store tapioca pearls out of the temperature danger zone (4 to 60C) or keep at room temperature for maximum 2 hours with time tracking. Discard remaining food after the 2-hour period. , , 2) Foods were measured as follows in the refrigeration drawers, - marinated boiled eggs at 10.8C, - ramen 10.9C, - Cantonese noodles 6.8C, - udon noodles 10.6C, - beansprouts 14.1C, - cooked broccoli 8.9C, - bamboo shoots 10.5C, , Foods above 10C were discarded. Repair the cooler and store perishable foods at 4C or less under refrigeration., , Monitor and record temperature readings every 2 hours., , 3) Tempura batter was stored at room temperature. The batter measured 22C., , Store perishable foods out of the temperature danger zone (4 to 60C).

A probe thermometer was not available., , Provide a probe thermometer that can measure between 0C to 100C.

1) There were opened cans of sauces in the back double door cooler., , Transfer food from opened cans into food grade containers., , 2) Food containers were stored directly on the floor of the walk-in freezer on utility level., , Store food at least 6 inches off the floor.

There were mouse droppings in the corner at the back of the storage room on utility level., , Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points such as the gap on the bottom perimeter of the walk-through door.

1) There was mould growth on caulking at the front kitchen hand sink., , Replace caulking., , 2) The rice cooker by the back kitchen hand sink was stored on a piece of cardboard., , Remove cardboard.

1) The light fixture in the walk-in cooler on utility level was not operational., , Repair or replace the light fixture. Provide adequate lighting in the unit., , 2) Water was dripping from the ceiling in front of the back kitchen hand sink., , Remove the source of moisture and clean the floor.

1) A microwave and rice cooker were stored on a grease interceptor., , Do not store food/ food equipment/ food service items on the grease interceptor., , 2) There was black discoloration in the wooden sushi rice bowl., , Replace the wooden sushi rice bowl., , 3) The reusable piping bags in the sushi line cooler were heavily stained. , , Clean and sanitize the piping bags or replace them.

1) There was an accumulation of grease on the floor of the front cook line, on the side of cooking equipment and the handles of refrigeration drawers., , 2) There was a buildup of debris on the floor of the walk-in cooler on utility level., , 3) There was debris in the cupboards above the dishwashing sinks., , Clean the areas noted.

The food handling permit was stored in a locker., , Display the food handling permit for public viewing.