- Records - Creation and Retention
Observation: There was no record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus). Nor was there a written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Cooling* (corrected on site)
Observation: Rice was out on the counter for one to two hours cooling down and did not appear to be adequately cooling down to meet the proper time/temperature frame to prevent the growth of harmful bacteria.
Correction: Place the rice, uncovered, inside the freezer to speed up the cooling process so that it can cool down from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sushi rice was found in the rice warmer between 105 F and 107 F hot holding at improper temperatures after being removed from temperature control for three hours.
Correction: Use up by or discard the Sushi rice within the next hour. In future, ensure that the Sushi rice when hot holding, is maintained at 135°F or above to inhibit the growth of harmful bacteria. Alternatively, if Laboratory confirmation cannot be sought saying that the Sushi rice preparation allows it to be in the danger zone for extended period of time, then go with Time as a Public Health Control where the Sushi rice is place on Time Control which does not exceed 4 hours and must be either used up by or discarded after 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found the Sliding Glass door cooler unit cold holding at improper temperatures. Food items were cold holding at 46 F while the ambient air temperature of the unit was between 50 F and 52 F.
Correction: Lower the temperature of the unit so that it can cold hold PHFs such as the chocolate milk at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces (shelving inside the W-in cooler and shelving next to the warewashing) to be rusted/damaged and was not easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, rust free, durable, and cleanable.
- Equipment - Cutting Surfaces
Observation: The cutting boards were deeply scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Sink - Service Sink
Observation: No sink was being used as a mop sink to dispose of dirty mop water. r curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Utilize the sink located beside the ice machine as a mop sink to dispose of water and similar liquid wastes and use it for no other purpose. Protect the ice machine from any possible contamination that might result from the splashing of water from this designated mop sink.
- Plumbing System Maintained in Good Repair
Observation: Found the drain pipe of the 2-compartment sink leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Pests-Controlling Pests*
Observation: Many tiny flies were observed in the kitchen especially in areas where the flooring under matting were soiled.
Correction: The presence of insects shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Also, have soiled flooring cleaned and maintained in a sanitary condition.
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07/28/2015 | Routine | |
Change of ownership as of today, August 1, 2014. The new owner is Jung Yong Kim. The name of the food establishment will remain the same, Japan Samurai. The new operator has Serv Safe (certificate # 11214701 issued 06/19/2013 and will expire 06/19/2019. The previous owner will remain for the next few weeks to train the new owner. Reviewed menu and consumer advisory with the new operator. Since a recent re-inspection was made, July 17, 2014 and there has not been any other changes, a new Food Permit was issued to the new owner. To inspect in 30 days. HM
No violation noted during this evaluation. | 08/01/2014 | Other | |
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