Enzo Sushi

Inspector observed the LTDM not dispensing sanitizer. COS PIC set up 3 compartment sink until dish machine can be serviced and dispense sanitizer in the range of 50-100ppm Chlorine. CA: The LTDM dish machine shall dispense chlorine sanitizer in the range of 50-100ppm Chlorine.

Inspector observed numerous RTE Time/Temperature Control for Safety Food without a date throughout the main kitchen. COS PIC labeled food items with a date and discarded food items of unknown dates. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Inspector observed chemicals stored above food/ss utensils, adjacent and touching food/ss utensils, and food stored on top of chemicals throughout the main kitchen. COS PIC relocated chemicals. CA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Inspector observed fish cakes thawing the prep sink completely submerged in water. COS PIC discarded fish cakes. CA: Time/temperature control for safety food shall be thawed: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF

Inspector observed "Chicken Bouillion" containers storing salt & pepper. Inspector observed numerous other single use containers storing food throughout the main kitchen and the walk-in cooler. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector observed build-up of debris on non-food contact surfaces throughout the kitchen. Inspector observed build-up of fuzzy white and dark black mold-like substance on shelving and walls of the walk-in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed ROP (reduced oxygen packaged) fish thawing in walk-in cooler still in vacuum seal. Advised PIC 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. COS- fish removed from packaging to continue thawing in the walk-in cooler.

Observed wiping cloths in use without sani-buckets set up. Advised PIC- Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution, laundered daily, and cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

Observed build-up of debris on non-food contact surfaces throughout the kitchen. Advised PIC to deep clean.

Observed soap not available at hand sink next to cook station. COS-soap dispenser found and filled. Advised PIC to keep soap available at all times.

Observed hand sink blocked by sushi rice cart. COS- cart moved. Advised PIC to keep hand sink accessible at all times.

Observed dish machine not sanitizing dishes, 0ppm Cl final rinse. Advised PIC to have dish machine serviced to provide 50-100ppm Cl at the final rinse.

Observed dish racks excessively soiled. Advised PIC to deep clean racks, if racks cannot be cleaned, replace racks.

Observed ice machine with a build up of a mold like substance. Advised PIC to empty and clean ice machine at the end of the day, and clean with a frequency to prevent build up of debris.

Observed build up of debris in and around the walk in cooler and on shelving near the cook station. Advised PIC to deep clean.