YOKOHAMA SUSHI

First observation: food employee handled raw shrimp, place in fryer, removed contaminated glove and don new gloves without washing hands. After instructing employee to wash hands, food employee refused. Second observation: food employee touch trash can with gloved hand, removed contaminated glove and grabbed a disposable paper towel from the hand sink without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After e.

Upon arrival observed a container with blue liquid and scrubs directly in the basin of the hand sink of the main kitchen. COS: PIC removed the container to have an accessible sink for hand washing.

Observed food residue on the blades of the potato cleaner, white food residue on the whisk, and food residue on the blade of the deli slicer that were stored as clean.

Observed a container holding scrubs located directly in the basin of the hand sink in the main kitchen. COS: PIC removed the container to have an accessible sink for hand washing. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf.

Observed containers containing frozen food (fries, calamari, breaded shrimp, etc.) uncovered in the 2 door undercounter freezer. COS: Food employee covered frozen food items with lids. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

CA: Food shall be safe, unadulterated, and honestly presented. P Observed a small flying insect in sushi rice. Discussed with food employee that sushi rice was contaminated. COS: Food employee discarded sushi rice from crock.

CA: 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 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 food in the front and back of kitchen without TPHC markings and labels. Discussed with PIC to label all TPHC food items with date and time moving forward. COS: PIC labeled items with sharpie.

CA: Except as specified in paragraphs 2 and 3 of this subsection, 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. Observed raw fish sitting on surface in WIC. Observed boxes stacked on the floor in WIF. Advised PIC that food items should be at least 6 inches above the floor.

Upon arrival, observed sushi rice, cut lettuce and cut cabbage without temperature control and no TPHC procedures in place. Corrected on site: Cut lettuce and cut cabbage were placed on ice. Rice and container of cut lettuce was time marked.

Observed interior of ice machine with black organic growth. COS: Ice was melted and ice machine was cleaned and sanitized.

Observed dishmachine's chorine level test at 0ppm. COS:PIC replaced empty sanitizing container. Dishmachine's chlorine level tested at 50ppm.

Observed utensil directly touching non-TCS food(flour, sugar) with their handle not stored directly above the top of the food. COS: Handles were stored up-right. Observed two large white containers containing non-TCS foods with a utensil with no handle. Advised to replace the small bowls with utensils that have handles.