WASABI & SUSHI

10D: .04(7)(d)Observed facility did not have a way of notifying consumers of the presence of major food allergens as an ingredient in the foods that they serve. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Person in charge made a sign and hung it up above the register so that the consumers would be aware of the major food allergens.

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. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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)

2-1B: .03(5)(c)Observed Person in charge touching face and then proceeding to touch a clean utensil without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands properly. Utensil was placed with the dirty dishes.

12D: .04(4)(g)Observed avocados that were cut with the sticker still on them. 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: Avocados were discarded.

17D: .07(4)(b)Observed employee bucket stored above sake used in sauce. Bowl with employee food stored on shelve above seasonings. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC relocated items.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables stored above washed vegetables in upright fridge. Raw chicken stored touching raw pork in upright fridge. Cut avocados in container with uncut, unwashed avocados. Person in charge placed cooked shrimp in colander that raw shrimp was previously stored in. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: Rearranged upright fridge and discarded cut avocados. Shrimp was cooked again to 145F.

4-2B: .05(8)(a)Observed employee washing and rinsing dishes, but not sanitizing before use. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Made sanitizer and placed dishes into it to sanitize.

6-1B: .04(6)(f)Observed rice being hot held at 132 degrees F for 1hr 30mins. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Reheated in microwave to 179F.

6-1C: .04(6)(d)Observed shrimp tempura cooling only to 74 degrees F after 2 hours. Observed pooled eggs cooling from 51 degrees F to 50 degrees F in 2 hours. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: discarded shrimp tempura. Altered cooling methods for pooled eggs to facilitate rapid cooling.

8-2B: .07(6)(g)Observed person in charge sanitize spatula with a chlorine concentration that is too high. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Added water to chlorine to dilute to 100ppm. Spatula was re-sanitized.

11A: .04(6)(e)Observed PIC utilize improper cooling methods, such as leaving food on prep table at room temperature to cool down. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Person in charge was educated on proper cooling methods.

11C: .04(6)(c)Observed multiple Reduced oxygen packing fish being thawed while in the packages that say to remove from package. 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: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was still frozen- Removed from packages.

12A: .04(4)(t)Observed employee rinsing partially cooked shrimp in warewashing sink while dishes being cleaned in the same sink. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Removed shrimp from area and washed and sanitized warewashing sink.

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. Comments: It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. 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)

2-1C: .04(4)(a)1,2,3Observed sushi chef prepare ready-to-eat sushi with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Person in charge (PIC) disposed of the sushi.

2-2B: .03(5)(j)1&2Observed multiple employee drinks that were open stored on the top shelf in kitchen prep areas. 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: PIC disposed of the employee drinks.

3-1A: .04(2)(a)Person in Charge stated that the kimchi being served to customers is prepared at home and later brought to the restaurant after the fermentation process is complete. Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. (P) Corrective Actions: All containers of kimchi were discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked and raw sushi rolls being prepared on the same cutting board and with the same equipment. 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: Sushi was discarded and PIC was educated on proper separation protection techniques.

6-1A: .04(6)(f)Observed 6 containers of lettuce and cabbage cold holding at a temperature greater than 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded of the lettuce and cabbage.

6-1C: .04(6)(d)Observed fried shrimp tempura that was cooling at room temperature for 2 hours, at 74°F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: PIC discarded of the shrimp tempura.

11A: .04(6)(e)Observed PIC utilize improper cooling methods, such as leaving food on prep table at room temperature to cool down. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: PIC was educated on proper cooling methods.

14C: .05(6)(r)Observed single-use containers being reused to store udon and soba sauce. Single-service and single-use articles may not be reused. (C)

15C: .05(7)(a)2,3Observed storage shelves in kitchen prep area with an accumulation of dirt/debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)