AKAMI SUSHI & GRILL

Observed food stored on floor in back of kitchen/Walk-in-freezer (onions, box of imitattion crab). Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Dishmachine chlorine sanitizer not at proper minimum strength. 3-compartment sink set up for sanitization (chlorine: 50 ppm) and PIC placed a service call.

Observed processed ready-to-eat, potentially hazardous food (sushi items prepared yesterday) held more than 24 hours not properly date marked not to exceed a maximum of 7 days. The day of preparation shall be counted as day 1 and add 6 to get 7 day use by or discard date. COS: CFSM labeled food items.

Observed several drinks in washable lidded tumbler on prep table while working with food, drinks in single-use cups with lids and straws stored over prep coolers and on equipment at cook line. Drinks may be in a kitchen if they are in a single-service (disposable cup) with a lid and straw and store to prevent any possible contamination of food/food contact.

An in-use utensil (plastic bowls) were not stored with the handle above the top of the food and the container. COS: CFSM removed plastic bowls from sauce buckets. Discussed purchasing ladles with long handles.

Observed potentially hazardous food sitting next to flat top grill cold held at greater than 41 degrees Fahrenheit (raw shelled eggs: 70F, Tempura batter mix: 72F). Per PIC items were removed from WIC at 10:30 a.m. Discussed with PIC , cold holding temperatures and holding by time procedures. Items were moved to WIC, CFSM decided to keep items by Cold temperature. Per PIC.

Observed sanitizing solution exceeding the maximum concentration allowed ( chlorine > 100 PPM). C0S:PIC remade sanitizer solution ( 50-100 ppm).

Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Person in charge not performing duties; employees not properly trained in food safety.

Handwash sink not accessible for employee use at all times ( blocked with carts, and utensils on basin of sink). 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Carts and utensils were removed.

Observed potentially hazardous food ( raw shrimp) thawed in standing water. Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less;Pf or 2. Completely submerged under running water, OR 3. As part of a cooking process. COS: Shrimp was put under running water.

Equipment food-contact surfaces and utensils not sanitized. Observed food employee working with raw meat on prep table. There was no sanitizing solution made for wiping clothes, food employee took knives to 3-compartment sink to washed them but didn't sanitize them . COS: Sanitizing solution was made and knives were rewashed and sanitized.

Full pan of rice tightly wrapped for cooling in walk-in- cooler. For rapid cooling, loosely wrap and use method such as ice bath , small portions to speed cooling. COS: Rice was portioned and loosely cover until cooled.

Wet wiping cloth not stored in sanitizing solution between uses. COS: Sanitizing solution was made to stored wiping cloth.