Mika Japanese Shushi & Hibachi Restaurant

Inspector notes: Food safety person provided a ServSafe Training Certificated No person shall operate a food establishment that handles, prepares or serves non-prepackaged potentially hazardous food who does not have present and in the employ of the food establishment at all hours of operation at least one (1) person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department. **Health Sanitarian emailed the Phila. Food safety Cert. Application to person in charge** New Violation.

Inspector notes: The following observations were noted: -Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used. -Food employees observed donning single use gloves without a prior hand wash. -Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. New Violation.

Inspector notes: The following observations were noted: -No running hot water at handwash sink located in the front handwash sink. -Soap was not available at the handwash sinks in the food prep area. -The handwash sinks in the food prep area and toilet room does not have single use towels, continuous towels, or air drying device. -No sign or poster posted at the handwash sink in the food prep area to remind food employees to wash their hands. -Paper towel dispenser empty at the handwash sinks in the food prep area toilet room. New Violation.

Inspector notes: Observed unpackaged rice grains stored in large black trash bin in the food prep area. New Violation.

Inspector notes: Improper storage of raw animal food, chicken was stored above raw beef, pork, fish in the walk-in cooler. {**(a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable: (1) Separating raw animal-derived foods during storage, preparation, holding and display from: (i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. (ii) Cooked ready-to-eat food. (2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients.**} New Violation.

Inspector notes: Wiping cloths observed stored in sanitizer bucket with sanitizer concentration of 0 ppm and used to wipe food contact surface (i.e. cutting board, prep tables). New Violation.

Inspector notes: Observed working bulk container with food (i.e. sushi ginger) was held at 53.3 degrees F rather than 41 degrees F or below as required. **Corrective action was taken, person in charge discarding the food item in trash bin at time of inspection.

Inspector notes: Observed potentially hazardous ready to eat food (i.e. shrimp, tuna, lettuce, peeled carrots, cooked food) prepared in the food facility and held for more than 48 hours, located in the under-counter refrigerator and walk-in cooler, was not date marked. New Violation.

Inspector notes: Observed insecticide not labeled by the manufacturer for food facility usage stored under warewash sink in the food prep area. New Violation.

Inspector notes: Food facility is preparing and packaging sushi without a HACCP plan. **A food facility shall obtain a variance from the Department as specified in § 46.1103(a) and (b) (relating to variances) before using any specialized processing method not currently recognized by the Department as a safe method for processing food.** New Violation.

Inspector notes: Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. New Violation.

Inspector notes: Unapproved insect control devices located in food prep area with potential to contaminate food, equipment, and / or utensils. New Violation.

Inspector notes: The following observations were noted: -Idle single-use working bulk containers used to store food items is not stored at least 6 inches off the ground in the food prep area and walk-in cooler. -Unpackaged rice grains stored in large black trash bin in the food prep area. New Violation.

Inspector notes: Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints. New Violation.

Inspector notes: (f) Sponges: use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. **Food establishment is only approved to used steel wool and/or scouring pads(i.e. green scrubbers).** New Violation.

Inspector notes: Observed knives stored between the crevices of the cold prep unit and the food prep table, which is not clean to sight, not easily clean and sanitized in the food prep area. New Violation.

Inspector notes: The following observations were noted in the food prep area. -Inoperable refrigerator used for dry storage. -Damaged internal surface of freezer along bottom perimeter (exposed foam) -Damage bottom surface of walk-in cooler. -Non NSF drying racks installed above warewash sink. -Non NSF/ANSI equipment: toaster oven, reach-in freezer, electric Kettle. -Inoperable/Unused flat top grill. New Violation.

Inspector notes: The following observations were noted: -Warewash sinks with dirty dishware and food residue in all compartments and not being cleaned and sanitized prior to use. **Corrective action was taken, person in charge relocated the unclean dishware to the wash compartment/drainboard, removed the food particulars, then cleaned and sanitized all 3-compartments prior to setting up.** -Food facility lacks sanitizer test strips to monitor sanitizer concentration.

Inspector notes: -No running hot water at handwash sink located in the front handwash sink. New Violation.

Inspector notes: Observed mop stored in unclean/dirty standing water stored in the mop bucket. Mop sink not clean to sight. New Violation.

Inspector notes: The following observations were noted: -Inadequate light intensity in the food prep area. -Five burnt out light fixtures in the food prep area. New Violation.