HIRO’S SUSHI EXPRESS Inspection – September 26, 2023

High Priority 2

#7High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 83°F. The manager poured out the water. **Corrected On-Site**

Corrected On-Site

#8High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a case of shell eggs in the dry storage room. As per the manager it was delivered approximately an hour ago. She had it moved to the reach in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the kitchen filled with shopping bags. The manager removed the items. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic14-08-4

Basic – Bamboo mats used for the preparation of sushi rolls – mat in direct contact with food. Observed at the sushi station.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic14-11-5

Basic – Equipment in poor repair. Observed several reach in cooler door handles cracked.

#4Basic08B-38-4

Basic – Food stored on floor. Observed several plastic containers with cooking oil on the floor in the dry storage area. Observed cases of different products on the walk-in freezer floor. **Repeat Violation**

Repeat Violation

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler and freezer gaskets and door frames soiled.

#6Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The manager put the towels in the sanitizer bucket.

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