Haru Degrades its Sanitary Rating

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Basic - Food stored on floor./ buckets of sauce

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ rice scoop

High Priority - Nonfood-grade containers used for food storage direct contact with food. / bulk rice

Basic - Mop sink with rust that has pitted the surface.

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Interior of tall reach-in freezer moderate soiled with accumulation of food residue.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Must manually sanitize until proper ppm is dispensing- a call to technician has been made

Basic - Plumbing system improperly repaired./ front line hand wash sink has tubes from sushi drinking Ito it- this is a hand wash ink only

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ sushi hand wash sink **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. / back door

Observed gaskets/seals on cold holding unit in poor repair.sushi reachin cooler, lower unit

Observed cutting board grooved/pitted and no longer cleanable.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. the top of the cheast freezer is rusty

Critical - Observed soil buildup inside ice bin. moderate build up

Observed open dumpster lid.

Observed food debris accumulated on kitchen floor.under the sushi bar

Observed attached equipment soiled with accumulated dust.and mold like stains walk in coole faarea

Observed attached equipment soiled with accumulated dust.theair cleaners in the restrooms are dirty

Critical - Observed food stored on floor.in the walk in coole Corrected On Site.

Critical - Observed cloth used as a food-contact surface.a cloth is on the sushi rice Corrected On Site. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.plus 200 ppm as tested Corrected On Site.Repeat Violation. Corrected On Site.

Critical - cooked sushi rolls not held at 135 degrees Fahrenheit or above.found at 84F.recommend to reheat to 165F

Critical - Observed cloth used as a food-contact surface for sushi rice.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.79FRepeat Violation.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm bleached back whiteCorrected On Site.Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. expired

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./batter mixtire recommended rapid chill Repeat Violation.

Critical - Observed food being cooled by nonapproved method./ambient cooling in wrong location need to put in refrigeration for rehydrating

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./vinegar Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.

Observed nonfood-grade containers used for food storage./bulk storage

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Wet wiping cloth not stored in sanitizing solution between uses./by soupCorrected On Site.Repeat Violation.

Critical - Observed unlabeled spray bottle./degreaser Corrected On Site.Repeat Violation.

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided on Sushi menu.NO INDICATION ON SUSHI MENU STATING RAW AND READY TO EAT.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.Repeat Violation.4 employees on site with no manager

Critical - Required consumer advisory for raw/undercooked animal food not provided on Sushi menu.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.egg wash 72F and batter mixture 64F made at 10:30 amrecommend rapid chill. premade sushi rolls in boxes on cook line 70F.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.1 thermometer -32 and other -12. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature.escolar and seared eel at sushi bar

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over beef,raw beef over shrimp in storage RIF.

Critical - Observed saran wrapped raw chicken,beef and fish stored over ice cream,cooked rice in storage RIF.

Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.using bowl to scoop ice. Corrected On Site.

Observed employee with no hair restraint.SUSHI CHEF

Food-contact surface not smooth and easily cleanable.wooden bamboo mats for sushi

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm

Wet wiping cloth not stored in sanitizing solution between uses. sushi barRepeat Violation.

Critical - Observed interior of microwave moderatly soiled.Repeat Violation.Repeat Violation.

Critical - Observed toxic item stored in food preparation area.can of sterno

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine sanitizer over 200 ppm

Critical - Observed unlabeled spray bottle.

Critical - Medicine not labeled properly. cook line

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed sushi chef preparing sushi with barehands. Corrected On Site.

Observed ice scoop with handle in contact with ice.Repeat Violation. Corrected On Site.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice paddleRepeat Violation. Corrected On Site.

Observed personal care item stored utensils at waitress station. Cigarettes, keys, water bottle.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chrunchy rolls 69F, fish cakes 67, sushi rice 92F. Phf's found holding at room temp, no time as a public health control procedure in place, no time marking. Provided form for mgr to complete. Corrected On Site.

Observed utensils stored in crevices between equipment; knife at cook's lineRepeat Violation. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic bowls in bulk containers used as scoops.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle stored in standing water.

Observed utensils stored in crevices between equipment. Knives stored between prep table and reachin at cook's line.

Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting boards.

Critical - Working containers of food removed from original container not identified by common name. Bulk containers not labeled, under prep table.