HAMACHI SUSHI BAR

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED SMALL REACH IN REFRIGERATOR IN REAR OF KITHCEN NEXT TO STOVES AT 57.4F. OBSERVED POTENTIALLY HAZARDOUS FOOD WITHIN REFRIGERATOR. REFRIGERATION UNIT WAS TAGGED. CHRITICAL VIOLATION 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITH REACH IN REFRIGERATOR INCLUDING 10 LBS OF TEMPURA COOKED VEGETABLES AT 70.1 F VALUED AT $20. OBSERVED 20LBS OF RAW FISH VALUED AT $90 AT 57.2F. ALL POTENTIALLY HAZARDOUS FOOD WAS DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED 2 SINKS IN FRONT PREPARTION AREA WITH SUSHI DIRECTLY NEXT TO EACH OTHER WITH NO SPLASH GUARD SEPARATION. 1 SINK WAS BEING USED AS A FOOD PREPARTION SINK WITH THE WASHING OF SLICED CUCUMBER AND THE OTHER SINK HAD DIRTY SIHES IN IT. BOTH SINKS WERE OBSTRUCTED. THERE WAS SOAP BUT NO PAPER TOWELS AVAILABLE AT SINK FOR HAND DRYING. 1 OF THE 2 SINKS MUST BE DESIGNATED AS A HANDWASHING SINK ONLY AND CAN ONLY BE USED TO WASH HANDS. THE OTHER SINK MUST BE DESIGNATED AS A FOOD PREPARATION SINK AND ONLY USED FOR FOOD PREPARATION. OBSERVED SUSHI ROLLER COME TO SINK AND RINSE HANDS WITH WATER, NOT USING SOAP, AND THE DRY HANDS ON MULTI USE TOWEL HANGING OFF OF THE SUSHI ROLLERS WAIST. ALL EMPLOYEES MUST BE RETRAINED ON PROPER HANDWASHING, WHEN HANDWASHING IS NEEDED AND NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010 (A)

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1506600 DATED 7/20/15 INCLUDING #45 MUST PROVIDE FOOD HANDLER LIST FOR NEXT ROUTINE INSPECTION. #32 PREP TABLE HAS EXPOSED RAW WOOD. RAW OOD MUST BE PAINTED OR SEALED. #33 ALL FOOD CONTACT SURFACES OF COOLER SHELVING RACKS NOT CLEAN AND KITHCEN STORAGE SHELVING RACKS NOT CLEAN. MUST CLEAN AND SANITIZE ALL RACKS IN REFRIGERATORS AND ALL FOOD STORAGE SHELVING RACKS THOUGHOUT KITHCEN AND FRON PREP AREA. #41 STOCK ITEMS NEED TO BE STORED AT LEAST 6 INCHES OFF FLOOR. ALL SODA AND FOOD PRODUCT IN BACK HALLWAY MUST BE STORED AT LEAST 6 INCHES OFF GROUND ON PROPER SHELVING. SERIOUS VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SPLASH GUARD NEEDED IN BETWEEN 2 SINKS IN FRONT SUSHI PREP AREA SAPARATIN HAND SINK FORM FOOD PREPARATION AREA. INSTALL AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ALL SHELVES IN FRONT SUSHI PREP AREA. CLEAN OUT CABINET UNDER SINKS IN FRONT AREA. OBSERVED ICE MACHINE NOT CLEAN WITH DIRT ACCUMULATION ON INSIDE OF ICE MACHINE. CLEAN, SNAITIZE AND MAINTAIN ICE MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENT IN WOMENS WASHROOM UNCLEAN WITH HEAVY DUST ACCUMULAITON. CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REFRIGERATORS NEED EASY TO READ THERMOMETERS READING 40F OR LESS AT ALL TIMES. INSTALL AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated in coolers, and in reach in freezer, must properly date food items in coolers, and in reach in freezer.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts, shall be repaired/replaced. Prep table had exposed raw wood board, shall be repaired/sealed. Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of cooking equipment, cooler shelving/racks not clean, need detailed cleaning(crevices). kitchen storage shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under cooking equipment, heavy equipment not clean, need detailed cleaning(corners). Floors under shelving and front prep area shelving not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling in kitchen prep area that had exposed raw wood, shall be repaired/sealed.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Stock items must be stored six inches off floor to prevent pest harborage.

FOOD HANDLER REQUIREMENTS MET - Comments: Must provide food handlers list for next routine inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY.(DISWASHING AREAS) MUST STORE INVERTED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND CEILING INTAKE COVER ABOVE PREPARATION TABLE NOT CLEAN/DUSTY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. SUSHI RICE STORED INSIDE THE HOT HOLDING UNIT, WHITE RICE AT TEMP OF 93.2F TO 94.9F, BLACK RICE AT TEMP OF 84.4F.INSTRUCTED HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 6,VALUE 30. CRITICAL VIOLATION:7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE COMMERCIAL HOOD ABOVE TWO BURNER, AT REAR AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: RAW WOOD FLOOR AT ATTIC NOT ABLE TO CLEAN, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKING PIPE UNDER THE EXPOSED HAND SINK IN DISH ROOM.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO EXPOSED HAND SINK PROVIDED AT REAR DISH WASHING AREA,INSTRUCTED TO INSTALL EXPOSED HAND SINK UNDER CITY WATER PRESSURE AND CITY PLUMBING CODE.SOAP AND PAPER TOWEL MUST BE PROVIDED. CRITICAL VIOLATION: 7-38-030 NO CITATION ISUED, NOT OPERATING.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: A SERVICE PEST CONTROL INVOICE WAS PROVIDED AT THE TIME OF THE INSPECTION, INSTRUCTED TO PROVIDE A COMPLETE PEST CONTROL LOG BOOK. NEED TO PROVIDE A RODENT /INSECT PROOF UNDER THE DOOR THAT SEPARATE BUSINESS AND BUILDING OFFICE.SERIOUS VIOLATION:7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL DISHES ,CUPS, UTENSILS FROM THE WEST END OF THE FRONT COUNTER TOP.NO ITEMS SHOULD BE STORED ON TOP OF THE COUNTER. IF WATER PITCHERS ARE STORED ON TOP THE COUNTER LID MUST BE PROVIDE