Sushi Garden

Corrective action: Observed multiple temperature control safety food items cold holding around 50°F for more than four hours in the walk in and reach in cold holding units. Discussed with the person in charge that the walk in and reach in cold holding need to be adequately maintained to hold foods at the proper temperatures. Items were discarded during the inspection, please see the voluntary condemnation.

Corrective action: Observed the walk in cold holding unit and the reach in cold holding unit with an ambient temperature around 40-50°F. Discussed with the person in charge that regular maintenance needs to be performed on the grills of these machines to promote adequate cooling capabilities. Grill cleaning brushes were provided during the inspection, and the grill was cleaned leading to the walk in to have temperatures drastically lowering to around 40°F during the inspection. The person in charge scheduled an appointment with the refrigeration repair technicians to get these machines looked at.

Corrective action: Observed some containers holding dry storage items such as flour and sugar without labels. Labels shall be added to non-original containers for adequate identification.

Corrective action: Observed wiping cloths in a sanitizer solution with too low of a concentration. Sanitizing solution was remade to the correct sanitization concentration during the inspection.

Corrective action: Observed the scoop used for flour had its handle touching the food contents. Discussed with the person in charge about the need to keep the handle scoop above the food product to prevent a potential source of contamination. The scoop for the flour was lifted out of the product during the inspection.

Corrective action: Observed buildup of grease and food debris on kitchen surfaces, cooking and holding equipment, etc. Reviewed deep cleaning requirements and scheduling during inspection. 2.) Physical facilities were not maintained in good repair. Observed ceiling tiles in the kitchen with water stains. Leak is not over food prep areas. Person in charge has already notified the landlord of the building of the leak and has plans of replacing the affected ceiling tiles.

Corrective action: Observed handwashing sinks in the kitchen area with signs denoting to only use them for handwashing, but no signage was present to denote that employees must wash hands. Discussed with the person in charge about the need to have this signage at all handwashing sinks and signage was provided during the inspection. Hand washing sinks lacked hand washing supplies as required by the code. Observed the handwashing sink at the sushi bar without any paper towels. Person in charge quickly replaced with fresh paper towels.

Corrective action: Observed dressings and sauces in bottles without labels identifying the item. Labels shall be added to non-original containers for adequate identification.

Corrective action: Observed two boxes containing raw beef as well as a giant pot of teriyaki sauce sitting on the floor within the walk in cold holding unit. Discussed with the person in charge that food items must be off the ground by at least six inches at all times. The person in charge moved these food items off of the ground during the inspection.

Corrective action: Observed wiping cloths on sitting on the cutting boards of the sushi bar area without adequate sanitizer concentration. Cloths were placed in sanitizer solution and educated person in charge on required storage of wiping cloths between uses to ensure correct sanitization concentration when cleaning surfaces.

Corrective action: Observed 1) a bowl being used to scoop out a cabbage mixture with no handle. 2) The scoop used for flour had its handle touching the food contents. Discussed with the person in charge about the need to keep the handle scoop above the food product as well as using utensils that have a proper handle such as a scoop in place of bowls. The scoop for the flour was taken out and sanitized, and the bowl scoop for the cabbage was removed.

Corrective action: Observed a bowl being used to prepare chicken with duct tape on the inside. Reviewed that this is not an approved food contact material, and a new bowl shall be used going forward as a method of contamination prevent during food prep.

Corrective action: Observed buildup of grease and food debris on kitchen surfaces, cooking and holding equipment, etc. Reviewed deep cleaning requirements and scheduling during inspection. 2.) Physical facilities were not maintained in good repair. Observed ceiling tiles in the kitchen leaking from the rain the day before. Person in charge has already notified the landlord of the building of the leak and has plans of replacing the affected ceiling tiles.