KUROSHIO SUSHI BAR & GRILLE

OBSERVED RAW SLICED CHICKEN w/ VEGGIES STORED ABOVE UNCOVERED LEMONS AND LIMES IN WIC IN MAIN KITCHEN. OBSERVED RAW BEEF STORED BEHIND CUT RTE GREEN ONIONS IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW SCALLOPS STORED BEHIND FRESH CHOPPED GARLIC & SLICED RED ONIONS IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA C/A: FOOD SHALL BE STORED PROPERLY ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES COS: RAW CHICKEN w/ VEGGIES PLACED IN WAREWASH AREA; RAW BEEF PLACED IN FRONT OF GREEN ONIONS; RAW SCALLOPS PLACED IN FRONT OF GARLIC & ONIONS.

OBSERVED MULTIPLE TCS FOOD ITEMS (DISTINGUISHED BY AN ASTERISK " * ") COLD HOLDING ABOVE 41F THROUGHOUT SUSHI BAR/FRONT FOOD SERVICE AREA C/A: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: IMITATION CRABMEAT & RAW SALMON REPLACED w/ FOOD AT 41F OR BELOW. ALL OTHER TCS FOODS REMAINED IN WIC.

Observed several TCS foods in both prep coolers in main kitchen holding above 41F. (see asterisked foods on temp log) C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: All TCS foods discarded at time of inspection.

Observed chicken and cut vegetables not actively being used stored uncovered on ice near grill. Observed eggrolls stored uncovered in reach in freezer. Observed several chopped vegetables in walk in cooler stored uncovered. C/A: Food shall be stored in packages, covered containers, or wrappings. Unless cooling. COS: All food covered at time of inspection.

Observed cold TCS foods distinguished with an asterisks (*) holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items in small prep top were placed in unit at 10:30am, items then moved to walk-in cooler at 11:50am.

PIC could not produce written procedures for TPHC for the sushi rice, fried shrimp, fried salmon. Observed food (sushi rice, fried shrimp, fried salmon) with no indication of discard time when food is removed out of temperature control for 4 hours. C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf.

Observed dishes being washed in the dishwasher, with a sanitizer (chlorine)n concentration of 10ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); chlorine shall be 50-100ppm COS: dishes rewashed in dishwasher; dishwasher sanitizer at 50ppm Facility used 3-comp sink, until technician arrived. Technician arrived at 1:15pm.

Observed cold TCS foods distinguished with an asterisks (*) holding above 41F. Observed ice build-up on the condenser in WIC. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded.

Observed a food employee wash and rinse a Wok pan and put it on on the stove to cook with. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Wok pan was re-washed, rinse, and sanitized in a chlorine solution of 50ppm and allowed to air dry.

Observed black and pink build-up on the white cute of the ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Ice machine turned off, ice removed from ice machine and and ice machine washed with soap and sanitized with chlorine at 50ppm. Ice machine allowed to air dry before being turned on.

Observed food employees drinking out of soda cans and prepping food in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC/CFSM informed employees that they should only be drinking out a single service cup with a lid and a straw in designated areas.

Observed no handwashing signage at the hand sink located in the women's bathroom or the hand sink located in the FFS/Sushi prep area. C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: employee must wash hands signs placed at these sinks.

Observed several RIC doors in the main kitchen (small and large preptop-RIC) and RIC #1 and #4 in the FFS/Sushi area not able to stay close after opening. C/A: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.