RAKU SUSHI HIBACHI AYCE BUFFET

6-1D: .04(6)(i)Food items on buffet line and sushi rice container not updated with correct time indicators. Time control procedures not updated on file. Cooked eel in convi oven does not have time indicator. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) //3RD CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC (Person in charge) added correct time indicators for foods using time.

6-1A: .04(6)(f)Various TCS (Time/temperature control for safety) foods observed cold holding at temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: TCS foods out of compliance discarded by PIC (Person in charge).

6-1D: .04(6)(i)Sushi rice containers did not have start or discard time indicators. TPHC (time as public health control) procedures did not list out specific foods which are on TPHC. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC added start and discard time indicators on sushi rice. Older container of sushi rice >4hrs discarded. PIC added specific foods on procedure using TPHC. //SECOND CONSECUTIVE ROUTINE VIOLATION//

15A: .05(6)(a)Prep top cooler located across from fryer unable to maintain 41 deg F or below. Do not use unit to store TCS foods until it is repaired and able to maintain temperature. Ensure unit is repaired by 4/23/26 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17D: .07(4)(b)Employee personal items such as employee foods located over customer foods inside low boy cooler, employee phones stored on top of prep top cooler. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: PIC relocated employee belongings to designated employee areas.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw steak stored above raw seafood in walk in cooler (WIC), raw seafood stored above cooked pork belly in ramen glass reach in, raw chicken stored above raw steak in glass reach in. Raw seafood stored above veggies in sushi glass reach in. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC rearranged foods to correct storage order based on cooking temperatures.

6-1D: .04(6)(i)Facility uses time as public health control (TPHC) and did not have any time indicators on buffet lines and on sushi rice. Facility also unable to provide TPHC procedures. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC added appropriate labels to items using TPHC. PIC given procedures and also updated procedures to match what process observed in facility.

15A: .05(6)(a)Walk in freezer with significant amount of ice buildup. Foods stored appear to be fully protected. Ensure unit is defrosted by 12/10/2025. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

13A: .02(1)(d)Permit posted behind counter and not approachable to customers. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given new inspection score. Posted in visible location to customers. // SECOND CONSECUTIVE REPEAT VIOLATION

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over raw beef in the upright beside the stove, multiple containers of raw meat (beef, pork) over ready to eat sauces in the walk-in cooler, and raw beef stored over salad dressing in the upright at the front of the kitchen. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person-in-charge (PIC) relocated all items to their appropriate shelving. //

10D: .04(4)(d)Observed several working containers of seasonings stored without labels of common name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC had employees label all containers with common name. //

14B: .05(10)(e) 1,2,4Observed several containers and plates stored as clean, but stacked wet. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: PIC moved all wet stacked items to the dish pit to be recleaned. //

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Not corrected on site. //

2-2B: .03(5)(j)1&2Observed 4 different employee beverages in reusable cups stored on prep counters throughout the facility. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person-in-charge (PIC) discarded all employee beverages. //

6-1A: .04(6)(f)Observed pooled raw eggs in prep cooler, cut lettuce on the prep counter, cooked clams in upright cooler, and cut melon, tofu, cut lettuce, shrimp purses, boiled quail eggs, octopus wasabi, and cooked clams all on the buffet line temping above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all items, see temp log for exact temps. //

6-1B: .04(6)(f)Observed egg and shrimp soup on the buffet, beef broth on the prep counter, cooked rice on the prep counter, and bone marrow in the steamer (turned off) all hot holding at temps below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded all items, see temp log for exact temps. //

8-2B: .07(6)(b)Observed 2 spray bottles of degreaser and a spray bottle of Windex stored without label with common name. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled all working containers with its contents. //

8-2B: .07(6)(c)Observed butane lighters and weight loss medication stored over prep counters and the first aid kit stored over dry goods in the dry storage area. // 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) Corrective Actions: PIC relocated lighters to the bottom shelf and all medications to the office area. //

10D: .04(4)(d)Observed several working containers of sauces stored without label of common name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC had employees label all working containers. //

12D: .04(4)(g)Observed corn and cilantro being washed in the 3 compartment sink instead of the designated veggie sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had employees move the veggies to the appropriate sink and rewashed them. 3 compartment was cleaned. //

14A: .04(4)(k)Observed two different containers with ambient water (below 135F - see temp log) holding utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC had containers and utensils cleaned.

14B: .05(10)(e) 1,2,4Observed several dishes stored as clean but stacked wet throughout the kitchen. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: PIC had employees reclean dishes.//

14C: .05(10)(e)1&3Observed several boxes of chopsticks and to-go containers stored directly on the floor in dry storage. // Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC relocated all single use items to shelving greater than 6 inches off the floor. //

15C: .05(7)(a)2,3Observed several working containers throughout the facility stored as clean with stickers and sticker residue still on the containers. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Please correct by 11/20/2024. //

2-2D: .06(2)(o)Observed carts and tables blocking 3 hand sinks in the kitchen. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC moved all equipment from in front of sinks making them accessible. //

2-2D: .06(2)(o)Observed sanitizer buckets and rags stored in the hand sink in the kitchen. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC removed all items from the hand sink and sanitized the sink. //

2-2D: .07(3)(b)Observed 2 hand sinks and 1 in the employee restroom without paper towels. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC replenished paper towel supplies at all hand sinks. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef over udon noodles in the upright beside the stove, raw seafood over pickled radish in the walk-in cooler (WIC), and raw beef over ready-to-eat sauces in the WIC. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC relocated all items to appropriate shelving and storage chart handouts provided. //

4-2B: .05(6)(n)Observed sanitizer dispenser dispensing quat sanitizer at a concentration below 150 ppm. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC will use bleach and chlorine test strips in place of quat dispenser until repaired. //

4-2B: .05(7)(a)1Observed several dishes stored as clean, but with food debris still on the surfaces. Observed meat slicer not in use with food debris on the blades. Observed mold-like build up on the interior of the ice machine near the ice chute as well as on the drink dispenser nozzles. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had employees rewash, rinse and sanitize all dishes. Unable to correct ice machine, slicer, and dispenser on site, please correct by 11/20/2024. //

5-1A: .04(5)(d)Per discussion with the PIC, the bone marrow portions are removed from the walk-in cooler in the morning, placed in a steamer to partially cook, and then toasted at time of service to fully cook. Bone marrow placed in steamer at 11:30 observed at a temp of 86F at 2:35pm, not fully cooked. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: PIC discarded all bone marrow. Explained that par cooking has to be authorized by the state. Instructed PIC that moving forward bone marrow must be cooked fully the first time and hot held at 135F, or obtain variance for par cooking.

5-2: .04(7)(e)Items offered raw or undercooked not asterisked to consumer advisory on each side of menu. Consumer advisory font is too small on regular menus and not present on the lunch menu. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: Not corrected on site. Please correct by 11/20/2024. //