Sushi Bar Zipang

A calibrated pH meter or pH test strips were not available on site to verify the acidity of sushi rice as required., , Obtain a calibrated pH meter or pH test strip. Ensure to verify that sushi rice reaches the required acidity (< 4.6 pH) before service.

1. Ready-to-eat foods (vegetables and ice cream) were stored below raw meat and fish products in the kitchen cooler and upright cooler located in the hallway. , , Store raw meat and fish products below ready-to-eat foods at all times to prevent cross-contamination., , 2. The upper cooling compartment of the sushi prep cooler also contained plastic-wrapped cut vegetables stored together with raw meat. , , Separate raw fish and meat from ready to eat foods and vegetable Store raw meat and fish products below ready-to-eat foods or in designated section of the cooler at all times to prevent cross-contamination.

1. Raw fish was observed thawing on a prep counter table in the kitchen. Temperature of the fish was measured at -1 degree Celsius., , The fish was transfer to the cooler during the inspection. thaw frozen foods using one of the following approved methods:, - Under refrigeration at <4 degrees Celsius , - Completely submerged under running cold water, - As part of the cooking process, where the food is cooked immediately after thawing, - In a microwave, provided the food is cooked immediately after thawing., , 2. Shiitake mushrooms were soaking in water at room temperature in the dry storage room. Temperature was at 23 C. , , The mushrooms were discarded. Soaking of mushroom must be completed under refrigeration at -4 degrees Celsius or below., , 3. Rice was left soaking at room temperature. , , Soaking of rice must be completed under refrigeration at 4 degrees Celsius or below.

1. A heavily pitted cutting board with deep grooves was being used as a splash guard for the dishwashing machine to prevent water from splashing onto the wall., , Remove the damaged cutting board and discontinue its use as a splash guard as this cannot be effectively cleaned and sanitized., , 2. The dishwasher was leaking causing water to pull on the floor., , Identify and fix the leak.

The facility was dirty, dried food debris and grease were observed throughout the facility including the kitchen, dry storage, hallway and sushi bar. significant build up were observed on the floor under equipment's, and hard to reach areas., , Clean and sanitize the entire facility.