INTRO/NAOKI SUSHI

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER HANDLING/PREPPING/SLICING FOOD ON CUTTING BOARD, AT PREP LINE, WITH SINGLE USE GLOVES ON, THEN SAID FOOD HANDLER BEGAN HANDLING/TOUCHING PERSONAL CELL PHONE/SCREEN, WHICH CONTAMINATED THE GLOVED HANDS.THEN SAID FOOD HANDLER PUT CELL PHONE IN POCKET, THEN BEGAN PREPARING/SLICING FOOD AT PREP STATION. AFTER CONTAMINATION, FOOD HANDLER FAILED TO REMOVE GLOVES, THEN WASH HANDS, THEN PUT ON NEW PAIR OF GLOVES, AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATED THE HANDS. INSTRUCTED MANAGER TO ENSURE THAT CELLS PHONES ARE NOT TO BE USED/TOUCHED/HANDLED AT PREP AREAS, ALSO GLOVES SHOULD BE REMOVED, THEN HANDS MUST BE WASHED AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATED THE HANDS AND BEFORE HANDLING FOOD, FOOD EQUIPMENT, ETC. MANAGER CORRECTED VIOLATION ON SITE. PRIORITY VIOLATION #7-38-010 CITATION ISSUED.

FOOD OBTAINED FROM APPROVED SOURCE - Comments: OBSERVED VACUUM SEALED FOODS ON SITE FROM UNAPPROVED SOURCE WITH NO COMMERCIAL/VALIDATING INVOICES. NOTED THE FOLLOWING VACUUM SEALED FOOD/S ON SITE: *2LBS,TAMAGO, EGG CUSTARD DISH, $6.00 *.50LB OF SQUID, $5.00 *7.3OZ OF HAJIKI SEAWEED, $3.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOODS AT A 2.75LBS AT A VALUE OF $14.00 NO VACUUM SEALING MACHINE FOUND ON SITE. INFORMED SITE THAT FOODS MUST COME FROM AN APPROVED SOURCE WITH INVOICES AND LABELS. ALSO INFORMED SITE THAT IN ORDER TO USE VACUUM SEALING MACHINE, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. INSTRUCTED SITE TO CONTACT CDPH FOR HACCP PLAN/VARIANCE APPROVAL. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED DRY GOODS/TO GO CONTAINERS, ETC. STORED INSIDE SHELVING RACKS, UNDER DRAINAGE BLACK GALVANIZED PIPE/LINES, IN BASEMENT REAR DRY STORAGE AREA. INSTRUCTED SITE TO RELOCATE INVENTORY OR ENCASE PIPE TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAINED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKETING ON TCS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON RAW UNDER COOKED FOODS ON MENU (SUSHI) INSTRUCTED TO PROVIDE AND MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: STOPPERS NEEDED AT THE 3-COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINES, COFFEE MACHINES AND SERVICE SINK. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ITEMS NOT ELEVATED 6 INCHES OFF FLOOR IN BASEMENT FOOD STORAGE ROOMS. MUST ELEVATE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST DEEP FREEZERS IN BASEMENT. INSTRUCTED TO MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DIRT FROM EXTERIOR OF ALL FOOD CONTAINERS IN PREP AREA. ALSO, CLEAN CONTACT SURFACE OF ALL RACKS IN INTRO DRY STORAGE AREA. INSTRUCTED TO MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS (CORNERS) UNDER HEAVY EQUIPMENT IN PREP AREA. INSTRUCTED TO MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN GREASE ACCUMULATION FROM FILTERS IN PREP AREA. REPAIR/REPLACE STAINED CEILING TILES IN BASEMENT IN DRY STORAGE AREA. ALSO, SEAL HOLE IN CEILING WHERE EXIT SIGN WAS REMOVED IN PREP AREA. INSTRUCTED TO MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS OVER PREP TABLE IN PREP AREA OFF RECEIVING ROOM. REPLACE BURNED OUT LIGHTS IN HALLWAY AND IN WOMENS TOILET ROOM. INSTRUCTED TO MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOW DRAIN AT HAND SINK IN EMPLOYEE TOILET ROOM OFF RECEIVING ROOM. INSTRUCTED TO MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE NON-WORKING KITCHEN EQUIPMENT; BLAST CHILLER AND SMOKER FROM PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST MAKE PULL OUT DRAWER AT WAIT STATION AREA SMOOTH AND EASILY CLEANABLE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST DELIME DISH MACHINE.MUST CLEAN FOOD DEBRI FORM LOWER CABINETS AT GARBAGE CANS IN ALL PREP AREAS & 1- COMP SINK IN BAKERY AREA,LOWER SHELVES IN LARGE REACH IN COOLERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST CLEAN DEBRI FLOOR TROUT IN 3- COMP DISH WASHING AREA,FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST CLEAN DUST BUILD UP ON WALL IN DISH MACHINE AREA.MUST CLEAN GREASE FROM FILTERS AND HOOD AT COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED WALL TILES IN DISH MACHINE AREA,BAKERY PREP AREA,RECEIVING AREA,MSSING WALL TILES IN MOPSINK CLOSET.MUST REMOVE MOLD BUILD UP ON WALLS IN 3- COMP AND DISH MACHINE AREAS.MUST CLEAN DUST BUILD UP ON WALL VENTS IN DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE LOW COLD WATER PRESSURE AT HAND SINK IN BAR AREA.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1933209 6/21/16 NOT CORRECTED #32-MUST PROVIDE SPLASH GUARDS AT HAND SINKS IN SUSHI BAR PREP AREA.#33-MUST CLEAN SHELVING UNITS IN SUSHI BAR PREP AREA.#34-MUST CLEAN FLOOR UNDER DISH MACHINE AND FLOOR DRAINS IN FRONT PREP AREA.#35-MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS.#36-MUST REPAIR OR REPLACE BURNT OUT LIGHTS IN PREP AREAS.MUST MAINTAIN.(SERIOUS 7-42-090)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST MAKE PULL OUT DRAWER AT WAIT STATION AREA SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DELIME DISH MACHINE.MUST CLEAN FOOD DEBRI FORM LOWER CABINETS AT GARBAGE CANS IN ALL PREP AREAS & 1- COMP SINK IN BAKERY AREA,LOWER SHELVES IN LARGE REACH IN COOLERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN DEBRI FLOOR TROUT IN 3- COMP DISH WASHING AREA,FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP ON WALL IN DISH MACHINE AREA.MUST CLEAN GREASE FROM FILTERS AND HOOD AT COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED WALL TILES IN DISH MACHINE AREA,BAKERY PREP AREA,RECEIVING AREA,MSSING WALL TILES IN MOPSINK CLOSET.MUST REMOVE MOLD BUILD UP ON WALLS IN 3- COMP AND DISH MACHINE AREAS.MUST CLEAN DUST BUILD UP ON WALL VENTS IN DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LOW COLD WATER PRESSURE AT HAND SINK IN BAR AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM PRODUCE WALK IN COOLER SHELVING UNITS.MUST PROVIDE A SPLASH GUARD AT HAND SINK IN SUSHI BAR PREP AREA.MUST PROVIDE BOTTLES WITH WIDER MOUTHS TO BE ABLE TO SANITIZE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN RAILINGS NEXT TO DUMP SINK AND CABINETS,PREP COOLER HAS POOLING WATER INSIDE,INTERIOR PARTS OF ICE MACHINE (CRUSHED ICE),SHELVING UNITS IN SUSHI BAR PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR UNDER DISH MACHINE AND FLOOR DRAINS IN FRONT PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP ON UPPER WALL OVER PREP AREA AND MOLD FROM WALLS IN MOP SINK CLOSET,LIGHT SHIELDS IN RECEIVING PREP AREA,VENTILATION VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPAIR OR REPLACE CRACKED,LOOSE AND BURNT OUT LIGHTS IN PREP AREA,RECEIVING AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE HOOKS TO HANG WET MOPS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST INSTALL EASILY READABLE THERMOMETERS WITHIN ALL COOLERS THAT CAN BE CHECKED FREQUENTLY TO INSURE COOLERS ARE RUNNING AT 40F OR LESS AT ALL TIMES.