SOUPA UNIVERSITY

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm chlorine with 10 ppm , rechecked after priming 50 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 45F, tuna 46F, cream cheese 50F , krab sticks 43F, all kept on make table located on front counter by kitchen entrance , operator added ice to items for rapid cooling . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice made at 12:00 operator wrote time. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for quat

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Drain cover(s) missing on mop sink. Replaced Corrected On-Site** Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on. Corrected On-Site** Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded tuna 60F, eggs and spam 58F, chopped salmon 60F kept cold holding overnight on cooler under sushi display.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab 47F, tuna loin 47F, salmon 45F all kept in sushi display cooler for 1.5 hours , all placed in walk in cooler . Rechecked 42F all . Shredded tuna 60F, eggs and spam 58F, chopped salmon 60F, yogurt cream 60F kept cold holding overnight on cooler under sushi display. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi display 46F , cooler under sushi display 60F

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing bracelets

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken , cooked brisket , cooked chicken kept in walk in cooler overnight with temperature of 46F .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken , cooked chicken , brisket kept in walk in cooler overnight with temperatures of 46F.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Employee with no hair restraint while engaging in food preparation. Manager preparing sushi with no hair net.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Salmon over cheese in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi over rte rice bowls at front reach in sushi cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker on chemical side. Operator swapped vacuum breaker. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 9/30 in the morning Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon for Donburi on sushi menu Manager fixed menu during inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons for Pho soup Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed green onions stored over washed cilantro leaves. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Gap in ceiling tile over dish machine. Hole in ceiling tile over mop sink .

Basic - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) missing at mop sink.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Dented/rusted cans present. See stop sale.Hoisin sauce.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.