Ari Sushi

1. Cleaning cloths are stored on the counter on the preparation line and out of sanitizer solution. No sanitizer bucket available to store cleaning cloths. Cleaning cloths must be placed in an approved sanitizer solution (either 100ppm pf chlorine or 200ppm of quats) when not in use to get rid of contamination and prevent bacteria growth. Ensure a sanitizer bucket is made every day and available for all staff members to sanitize food contact surfaces. All sanitizers should be tested every 2 hours to ensure adequate concentrations are maintained to sanitize surfaces effectively., , 2. Cleaning cloths are visibly dirty. Cleaning cloths should be maintained in a clean and sanitary manner and washed at least once a day to avoid contamination of food contact surfaces. Once cleaning cloths become difficult to clean, refrain from using them.

1. Rice cloth stored inside the rice cooker near the sushi preparation line is visibly dirty. Rice cloths used should be maintained in a clean and sanitary manner to avoid contamination. Remove and replace the cloth with a new/clean cloth., , 2. Ready to eat food such as sauces and sashimi are stored below raw meat and eggs in the walk-in cooler. Store raw meat and eggs below ready to eat food or store in a separate area to prevent cross contamination of the food.

Uncovered tempura coating stored underneath racks. Ensure all food is covered to protect it from contamination when not in use. The operator covered the food during the inspection.

1. Unlabeled quat sanitizer stored in a drink container. All chemicals used must be stored in a labeled container intended for chemical use. The operator disposed the chemical at the time of the inspection. Obtain an approved sanitizer and avoid placing in other containers not intended for chemicals to ensure safe handling and storage., , 2. No approved/adequate sanitizers onsite. Lemon scented bleach was used to sanitize food contact surfaces. Scented bleach is not food safe as it can chemically contaminate food and must not be used on surfaces in which food comes into contact with. Replace the scented bleach with non-scented bleach to ensure surfaces are safely sanitized for food handling.

Tofu side dish had a surface temperature of 11C and was not stored properly in an ice bath to maintain temperature at 4C or lower. Ice water level should be adequately filled to ensure food inserts can maintain the tofu at a temperature of 4C or lower.

Flour batter stored at room temperature had a surface temperature of 15C. Flour batter should be stored in an ice bath or an insulated contained to maintain a temperature of 4C or lower and prevent bacteria growth. The operator disposed the flour batter at the time of the inspection.

Outstanding violation - A table was stored in front of the hand wash station in the kitchen. Do not store equipment in front of the hand wash station. The hand wash station must be accessible and stocked with soap and paper towel at all times.

1. Whisk stored in standing water with a temperature of 15C. Utensils should be stored in either iced water or in an approved sanitizer such as 100ppm of chlorine or 200ppm of quats to prevent bacteria growth. The operator removed the whisk from the standing water at the time of the inspection., , 2. Scoops stored inside the bulk supply and did not have a proper handle. Scoops must be placed in a separate area to avoid cross contamination of the bulk supply. Scoops must also have an adequate handle to properly handle food to avoid touching the surface in which food comes into contact with. The operator removed the scoop from the bulk supply at the time of the inspection.

Weatherstripping on the back door is peeling off on the corners. Repair/replace the weatherstripping to ensure the facility is properly constructed to prevent the entry of pests.

1. There is a leak underneath the right handwash sink at the sushi line. Investigate the leak and repair the handwash sink to ensure plumbing is in good working condition., , 2. Tiles missing on the right side of the walk-in cooler. Install tiles to ensure surfaces in the walk-in cooler are smooth, durable, and easy to clean., , 3. Garbage bag used as a cover underneath the counter where the chemicals are used. All surfaces must be smooth, durable, and easy to clean. Remove the garbage bag. , , 4. Duct tape used on food equipment at the sushi line. Duct tape should not be used as it cannot be easily cleaned. All surfaces in which food comes into contact with must be smooth, durable, and easily cleanable. , , 5. Improper finishing of the grout at the right handwash sink near the sushi line. Ensure all grout is smooth to facilitate cleaning of the handwash sink. Remove and refinish the grout.

Gasket in the walk-in cooler is in disrepair and dirty. Remove the gasket, thoroughly clean and remove the dirt and debris, then install a new gasket. All food equipment must be maintained in good repair and in a clean and sanitary manner.

1. Grease build up on the edges of the cooler at the sushi line. , , 2. Dirt and debris accumulating in the corners near the clean dishes. , , 3. Dirt and debris accumulating underneath the right handwash sink of the sushi line. , , Ensure frequent cleaning is performed in hard-to- reach areas to prevent dirt/debris buildup and maintain the facility in a clean and sanitary manner to handle food., , 4. No written sanitation records onsite. A sanitation schedule must be available to ensure adequate cleaning is being performed throughout the facility. Resource/document will be provided to the operator to construct a sanitation schedule.