Sushi Tao

768 18th St, Arcata

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Sushi Tao! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

CP - Change of Ownership
05. Proper eating, tasting, drinking, tobacco use.

Conditions Observed: Observed Employee lunching at the prep table with their forearm resting on a cutting board. Inspector asked Employee to eat at a table or location other than the kitchen. Cutting board was brought to 3-part sink - COS. Designate an area for employees to eat; avoid eating in food prep areas.

ROACHY SAYS:

“Employees shall not eat, drink, or use tobacco in areas where contamination of food, clean equipment and utensils, linens, and single use articles may occur. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, nonprepackaged food, food-contact surfaces, or other items needing protection. (113977)”

06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed Employee reach into sushi rice without washing their hands. Inspector intervened and instructed Employee to wash their hands with warm water. Observed correct handwashing prior to handling rice - COS. Wash hands before rolling sushi, before measuring pH of sushi rice, after taking breaks, and after handling raw meats. See regulation description above.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured miso in soup well to be 132 F. Operator brought soup to stove to reheat and added additional water to soup well. Measured soup to be 167 F at the end of the inspection - COS. As discussed during the inspection, maintain soup well to hot hold soup at 135 F or great. Measured sauces holding at ambient temperature on the grill to be 73 F. Discard sauces. Keep foods out of the temperature danger zone (below 41 F or above 135 F).

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Observed sushi rice HACCP log to be incomplete (no entries after 12/21/19). Record the pH for each batch of sushi rice. Maintain complete and legible logs at facility; make available to your Inspector upon request.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

28. Food separated and protected.

Conditions Observed: Observed foods stored in the fridge uncovered (sushi rolls, sliced cucumber, a whole chicken). Operator covered foods. Cover foods promptly and keep covered to prevent contamination. Observed bowl of chicken resting on top of scallions. Store foods in order of final cooking temperature. Operator moved chicken to the bottom of the fridge - COS.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

31. Food storage; food storage containers identified.

Conditions Observed: Observed buckets of soy sauce on the floor. Store all foods at least 6 inches above the floor.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive amount of build-up on baffles in hood. Remove build-up; maintain baffles and associated surfaces clean. Observed greasy build-up caked on table leg - remove. Maintain clean surfaces.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Sushi Tao knows how to get you fed in a sanitary manner. Now that's nummy!!”

Reinspection
15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed remaining debris on interior sides of ice machine, on sides of ice machine, and on front/sides of gray tray in ice machine. Remove debris; clean and sanitize.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Facility continues to lack a written Sushi HACCP, log, and pH papers. No written procedure for Time as Public Health Control. Provide a written procedure that demonstrates sushi rice is held in compliance with CalCode. See comments below.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed tray of fish resting on top of front handwashing sink. Observed pump soap dispenser to be non-operational today. Keep handwashing sink empty and unobstructed at all times. Maintain pump soap dispenser. Please provide a fresh container of liquidized pump soap.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed grey, black mildew-like build-up on tray, lid in ice machine. Showed observations to Owner. Remove build-up; clean and sanitize. This violation requires a reinspection on/after 12/10/19.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Facility lacks a written policy for public health control of sushi rice. No pH papers available today. Develop a written procedure ensuring the safety of your sushi rice (i.e., Time as Public Health Control or a Sushi HACCP) and obtain pH papers prior to the reinspection on/after 12/10/19. Contact your Inspector with questions.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

24. No rodents, insects, birds, or animals.

Conditions Observed: Observed a banana slug in the corner of the dry storage area. Operator removed slug - COS. Increase vermin proofing to exclude nuisance insects/animals.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

27. Approved thawing methods used; frozen food.

Conditions Observed: Observed fish thawing in water in handwashing sink. Thaw fish using an approved method (i.e., in a clean and sanitized prep sink with cool water continuously flowing).

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed the use of a bowl as scoop in the bulk rice bin. Owner replaced with a scoop that has a handle. COS. Keep handle up and out of food.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

Reinspection
15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed mold, mildew-like build-up on grey fixtures on front and bottom of water tray in ice machine. Showed observations to Owner and Employee, who cleaned at time of inspection. Reviewed cleaning-in-place. Always apply sanitizer to clean surfaces. This violation is corrected.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed employees return to kitchen after smoking; did not observe employees wash their hands. Inspector intervened and instructed employees to wash their hands. Observed correct handwashing - COS. Always wash hands immediately after smoking and upon returning to the kitchen.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Facility lack a procedure for measuring and recording the pH of the sushi rice. Please develop a HACCP plan for your sushi rice and a log to record the pH of each bath of rice. Please be prepared to discuss your procedure at the reinspection on July 23, 2019.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

28. Food separated and protected.

Conditions Observed: Observed foods uncovered in the fridge. Keep foods covered at all times. Observed bulk rice bins lacked lids. Obtain lids or new bins with tightly fitting lids. Keep bins closed at all times.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

31. Food storage; food storage containers identified.

Conditions Observed: Observed a bag of tempura batter on the floor. Keep all foods at least 6 inches above the floor. Employee placed bag on top of case of wine - COS.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive amount of greasy build-up on the baffles and on the sides of the table next to the fryer. Remove build-up; clean and sanitize. Clean routinely. Observed handwashing sinks and faucets to be in need of cleaning - wash and sanitize sinks.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed build-up on walls through out the facility. Clean.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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