Sushi Bayashi

Year by year

Inspections

1. Aug 28, 2020 Routine Score 100
2. Nov 19, 2019 Routine Score 80
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     missing current RFSM certification must be have FSM registered with the city

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment and utensils encrusted with grease deposits and soils residues must be replace, repair or clean properly to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     missing current food handler cards must be have current food handler cards

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     cooler unit service kitchen area 57 F temperature must be maintain proper food temperature of 40 F or below to avoid cross contamination must be repair or replace use as public health control

   • Not serious Priority Foundation (2 points)

     HACCP Plan Record to be maintained

     missing pH logs and plans must be maintain records to verified procedures

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     all equipment in all areas dirty with food debris, grease residues, spills and drippings must be clean and sanitize all equipment to avoid cross contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     all floors, walls and ceiling dirty with soils, spills and grease accumulations must be clean all areas to avoid cross contamination floors inside WI cooler unit dirty must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     missing food labels in food containers in all areas must be label food containers in all areas

   • Serious Priority (3 points)

     Discard if TCS is in container w/ no date or day

     PIC must be ensure discard all food containers without date or day to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing date marking on food containers in all areas must be have date mark on food containers in all areas

3. Apr 17, 2019 Routine Score 81
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     onion 67'f, broccoli 71'f, rice 57'f

   • Not serious Priority Foundation (2 points)

     HACCP-Method for monitoring & controlling

     finish the HACCP plan procedure daily i

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed raw chicken store next to tortilla raw eggs store next to cheese, raw fish above torttila

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     cheese tofu

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     observed utensils in the hand sink

   • Not serious Core (1 points)

     Food Labeling - Bulk Food w/ Card or Sign

     provide label for the spice,flours containers

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     no towel allow under the cutting board

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     observed employee's eating inside the prep arera

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     no bowl allow to use as a scoop

4. Oct 8, 2018 Routine Score 80
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw eggs above fruits Raw chicken and vegetable store together blue cheese and raw fish store together-

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     observed no date marking for all food in WIC

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     brocoli 50° F

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     No paper towel allow to wrap the food No bowl allow to use as a scoop Damaged soda machine on top of ice, provide cover for ice bucket

   • Serious Priority (3 points)

     Chemical sanitizer generated onsite, device criteria

     Set up sanitizer bucket

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     sanitizer bucket in the hand sink

   • Not serious Priority Foundation (2 points)

     HACCP-PIC action to be taken

5. Apr 12, 2018 Routine Score 81
   • Serious Priority (3 points)

     Grease Trap Tickets

     Please maintain records of service of grease interceptor system to verify that it is being serviced on a compliant schedule.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell quail eggs stored over sake bottles in pull out reach in cooler on sushi prep area.

   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

     If time is to be used as a control for sushi rice written procedures should be in place and logs maintained. These logs should be kept on site such that they may be audited by the regulatory authority.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Multiple items (squirt bottles et al) in sushi production area not clearly identified.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     No date marking observed on any foods stored in walk in coolers or reach in coolers. Please clearly label and date mark foods that are processed on site.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     Spoon used to scoop black tobiko stored with handle resting on food. Bowl without handle used to scoop panko.

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     Test strips for warewashing machine were provided. Three compartment sink uses Quaternary Ammonium for sanitization. Please provide test strips for Quat (MultiQuat, SaniQuat, etc)

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Return air for air conditioning system shows buildup of dust and lint.

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Multiple hand wash sinks blocked and/or used for storage. Any designated hand wash sinks should be accessible, stocked with soap and individual paper towels at all times. Employee hand washing is to be encouraged.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Multiple mop cloths stored on surfaces. When not in employee's hands, mop cloths should be stored in sanitizing solution. Mop cloths provide a moist and nutrient rich environment which may promote pathogen growth.

6. Sep 28, 2017 Routine Score 85
   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     BULK BIN

   • Not serious Core (1 points)

     Handwashing signage

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     BLOCKED BY BOXES

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     SANITIZER BUCKET

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW SHRIMP 55, 53 DEGREE F, POOLED EGGS 61 DEGREE F, RAW FISH 46.7, 45 DEGREE F, CRAB MEAT 47 DEGREE F

   • Not serious Priority Foundation (2 points)

     Consumer Advisory Disclosure---asterisking

     FOR MENU

7. Mar 9, 2017 Routine Score 89
   • Serious Priority (3 points)

     Sanitization after Cleaning

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     EVIDENCE OF DRINKING AT FOOD PREP AEREA

   • Serious Priority (3 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     ICE SCOOP HANDLE IN ICE