Nara Pooler LLC

Observed raw beef stored on same shelf next to raw salmon and above cooked sushi roll and soy sauce in reach-in cooler. COS: PIC had employee separate raw beef, was placed in sink to continue thawing. Raw salmon was placed in container on bottom shelf to prevent contamination with cooked/ready-to-eat items.

Observed several items in kitchen (shrimp tempura, sushi rice) held outside of temperature control utilizing 4-hour rule without label showing time to be discarded. Observed sushi on belt to not have label showing time to be discarded. COS: Items held in kitchen were made around 11AM and PIC labeled with discard time of 2:30p. Items on sushi belt were recently prepped. PIC instructed staff to label items on sushi belt with discard time moving forward.

Observed individual ready-to-eat sushi portions on revolving belt not labeled with time prepared/time to discard.

COS CA: Food had recently been prepared, PIC properly time labeled individual portions. If time without temperature control is used as the public health control up to a maximum of 4 hours. 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 rendered a time/temperature control for safety food as specified in paragraph. The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

Observed one handwashing sink in kitchen and in bar missing soap.

RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed mildew-like growth on sides and interior of wooden sushi oke bowl.

RCA: Facility shall replace or thoroughly clean bowl. Equipment food-contact, surfaces and utensils shall be clean to sight and touch.

Observed facility thawing seafood in a sink full of water.

COS CA: PIC moved thawed foods to cooler. Time/temperature control for safety food shall be thawed completely submerged under running water at a water temperature of 70°F (21°C) or below.

Observed thawed tuna still in reduced oxygen packaging with label stating that fish is to removed from package before thawing.

COS CA: PIC discarded tuna. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less.

Observed bowls being used as scoops in panko and rice.

COS CA: PIC removed all bowls from food items. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

Observed employees coming in from outside of building go straight to their work stations and begin moving food around. Observed employee don gloves before washing hands and begin to work on station.

COS CA: Stopped employees from working with food and had them wash hands properly. 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 before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands.

Observed food being held without temperature control above 70F.

COS CA: PIC discarded sushi. Time as a public health control cold foods shall not exceed 70F.

Observed slime on inside of ice maker machine.

COS CA: PIC began to take machine apart to clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed that most cold holding units were missing conspicuously located thermometers.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit.

Observed personal items (flosser, airpods) stored in food preparation areas.

COS CA: Employees moved items.