Sushi Hana Rincon Inc.

Observed sanitizer bucket stored in the handwashing sink.

CA: PIC moved bucket out of the sink.

Observed various items throughout the facility unlabeled and not in original container (sauces, seasonings, oils, rice, salt, sugar, etc.). RCA: PIC will ensure all items are labeled with the common working name of the product.

Observed raw shrimp being thawed in standing water in "sanitizer compartment of 3 compartment sink. Observed shrimp thawing next to bottle of dish soap.

CA: PIC moved fish from 3 compartment sink to the prepsink.

Observed handles of scoops stored in food product, as well as cups being used as scoops in food product.

RCA: Store handles of scoops above food product to eliminate contamination.

Observed cardboard and single-use aluminum foil used as a shelf lining for pots and pans in place of a table mat or properly constructed shelf lining.

RCA: Remove the aluminum and cardboard so that the pans are placed on a properly constructed and cleanable surface.

Observed hood in main kitchen to have a heavy buildup of grease and debris.

RCA: Clean hood regularly to eliminate debris and chance of contamination.

Observed various items throughout the facility unlabeled and not in original container (sauces, seasonings, oils) RCA: PIC will ensure all items are labeled with the common working name of the product.

Observed wiping cloths throughout kitchen and sushi prep area being stored on countertop and prep services. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Observed utensils being stored in a container of water that was 121F. CA: PIC reheated water and has ordered a crock to hold utensils. Storage is allowed in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed multiple employees walk out of back door of facility and upon return immediately begin kitchen duties. Observed employees use cell phones and not wash hands afterwards before engaging in food prep. CA: 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 article. Employees washed hands before returning to work.

Observed raw fish being thawed in standing water in "sanitizer" compartment of sink. COS: PIC removed fish and placed it under cool running water

Observed multiple food items (pickled ginger, soy sauce, fish) stored on floor throughout facility and in walk in freezer. CA: Ensure all food items are stored 6 inches off the ground in a clean, dry location to prevent food contamination.

Observed wiping cloths throughout kitchen and sushi prep area being stored on countertop and prep services. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.