SUSHIMURA JAPANESE RESTAURANT

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREAS REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: NO WRITTEN RECORD DESCRIBING THE PROTOCOL FOR IMPLEMENTING AND ENFORCING THE REQUIREMENTS OF THIS ORDER. MUST PROVIDE ON PREMISES.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: NO RECORDS OF EMPLOYEE VACCINATION STATUS OR WEEKLY TESTING PER EXHIBIT A ON PREMISES. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE IS IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005. NO CITATION WAS ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SUSHI BAR COOLER TO BE IMPROPER:-EGGS 49.5F, SALMON 45.5F, SHRIMP 45.5F, CHICKEN 65.3F, FISH 48.7F. PRIORITY VIOLATION #7-38-005

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED EXPIRED SUSHI LAB ANALYSES TEST LETTER DATED 8/6/2008. INSTRUCTED TO UPDATE THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT. PRIORITY FOUNDATION #7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED ONE OF THE SUSHI BAR REFRIGERATION UNITS TO BE IMPROPER AT 48.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DIRT AND DUST ACCUMULATION.

PREVIOUS CORE VIOLATION CORRECTED - Comments: NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2385891 DATED 08/10/2020 NOT CORRECTED. NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION #7-42-090. NO CITATION WAS ISSUED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL SPLASH GUARD ON SIDE BETWEEN HAND WASHING SINK AND PREP SINK IN FOOD PREPARATION AREA.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS ON SITE.