Food Facility Details

IZUMI SUSHI
  6840 FIVE STAR BLVD #103
  ROCKLIN, CA 95677
  916-630-1638
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A follow up inspection was conducted today in response to violations noted on the routine inspection report dated 5/20/2021. Upon re-inspection, facility has corrected all violations.

Per owner, they are going to purchase a new freezer to replace the deteriorated white chest freezer to the right of the 3 compartment sink.

Facility to continue providing education to employees on proper sink usage, maintaining sushi bar hand wash sinks unobstructed, and proper labeling for using time as a public health control (4 hours) for the sushi rice and tempura shrimp).

Continue to monitor for rodent activity and take action accordingly.
05/28/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Routine inspection observations:
The 3-compartment sink observed with hot water(120*F)
Hand wash sinks observed with warm water (100*F)
Most cold holding <41*F, see violation
Hot holding (only miso soup) >135*F
Dish machine has no detectable level of sanitizer, see violation.
Wiping cloth sanitizer in kitchen observed at greater than 200ppm, see violation.

COVID-19 Guidelines
-Facility is offering food for pick up only. For updates on Placer County’s reopening status, facility should frequent the following website: https://covid19.ca.gov/safer-economy/.
-Facility has prepared social distancing protocol, and the plan is available on site.
-All employees wearing face coverings.
-Observed physical distancing and COVID-19 signs posted.
-Hand sanitizer is provided.
Note: Prior to engaging in 25% dine in, facility shall complete a COVID-19 workplace plan and train all employees.

***A follow up inspection will take place in two weeks (6/3/2021) to verify correction of all violations. Failure to comply may result in a yellow placard and/or second chargeable re-inspection with fee of $398.
05/20/2021: Routine Inspection
Violations:Major - 2
 Minor - 9

Observed rodent droppings on the floor below and behind equipment, tables, and refrigerators in kitchen. Facility must clean the floors, including in hard to reach places, in the kitchen to eliminate all evidence of rodent activity. In addition, eliminate the gap below the rear security screen door to prevent entrance of rodents into facility.

Observed rear kitchen employee rinse hands at the 3 compartment sink. Instructed to use the hand wash sink for all employee hand washing. Ensure to use soap when washing due to contamination or a change in activity.

Facility is labeling imitation crab on the menu as "crab mix". Facility must present food honestly on the menu. Label imitation crab as imitation crab on the menu. Alternatively, facility may use an asterisk with a disclaimer about what "crab mix" means.

Both hand wash sinks at sushi bar were bocked with utensils and bowls stored in the sinks. Ensure hand wash sinks are maintained unblocked and accessible for use at all times.

MAJOR VIOLATION

1. Chemical (chlorine) dish machine was observed with no detectable level of sanitizer. Facility must discontinue using the unit and rely on manual utensil washing at the 3 compartment sink until the dish machine sanitizer is restored to 50ppm.

2. Observed employee rinse wok at mop sink rather than using the 3 compartment sink. Do not use the mop sink for purposes other than janitorial. All washing of utensils shall take place at the 3 compartment sink.

MAJOR VIOLATION

1) Observed cooked tempura shrimp stored at room temperature in rear kitchen. Temperature of shrimp was 60*F. Per employee, the shrimp is cooked and kept in the walk in refrigerator until needed. However, the shrimp remained in the same location throughout the inspection. Facility decided to correct the violation by using Time as a Public Health Control, and marked the shrimp with the time it was cooked and the time that it will be thrown away (4 hour window). Ensure written procedures are prepared to document this method.
2) Observed raw shrimp stored in tempura flour at deep fryer at room temperature. The raw shrimp and flour container was placed inside of the refrigerator, correcting the violation. Raw shrimp must be kept cold at or below 41*F unless under active food preparation.
3) Observed large container of imitation crab stored on counter at sushi bar with no method of temperature control. Per sushi chef, the imitation crab is stored there while in use. Instructed sushi chef to make an ice bath to keep the imitation crab meat on while in use. All cold held potentially hazardous foods must be kept at or below 41*F.

Clean the floors below and behind all equipment, sinks, refrigerators, and storage shelving in kitchen to eliminate accumulated food debris and rodent droppings. Areas where rodent droppings are located (below and behind cold top unit and rice preparation table) should be sanitized with bleach.

Discontinue storing rice scoop in room temperature stagnant water. Store on a clean dry surface and wash/rinse/sanitize every 4 hours. Facility may consider keeping scoop in ice water that is changed out frequently, and washing the scoop at least every 4 hours.

1) Observed wet wiping cloth stored on counter at sushi bar. Store all soiled wiping cloths in a sanitizer solution of 100ppm chlorine when not in use.

2) The wiping cloth sanitizer in kitchen was observed at greater than 200ppm. Reduce the concentration (check with test strips) to maintain at 100ppm.

1) Clean inside of the ice machine to eliminate mold and debris.
2) Observed white chest freezer to the right of the 3 compartment sink with a deteriorated lid that is no longer smooth and easily cleanable. Facility is using duct tape and other methods to hold the lid together. The white chest freezer must be replaced as soon as feasible.

Rear kitchen employees did not appear knowledgeable regarding which sinks to use for specific purposes (washing hands, washing utensils, mop sink, etc.). In addition, employees were not knowledgeable in proper health controls (temperature/time) for tempera shrimp. Train employees properly in their duties related to food safety and implementation of either cold holding of the tempera shrimp or properly using Time as a Public Health Control.

Inspection Memo:

This is a re-inspection to follow up on violations noted on 8/4/2020.


All violation has been corrected except for the following:
7a) Time as a Public Health Control (TPHC) written procedure for sushi rice does not include all required element. Discussed requirements with manager on site. Please revise written procedure as discussed and email to zxiong@placer.ca.gov by 8/19/20.
35b) Repair/ replace white chest freezer by 12/31/2020. Plan check required for new equipment. All equipment must be NSF approved or equivalent. REPEAT VIOLATION.
45a) Repair FRP wall next to mop sink by 12/31/2020. REPEAT VIOLATION.
45b) Repair flooring under small sandwich prep unit in the sushi bar by 12/31/2020. REPEAT VIOLATION.

08/12/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sinks at 100F
Most cold holding at <41F
Hot holding at >135F
Chlorine sanitizer from the dishwasher at 50ppm

COVID-19 Guidelines
• Facility has not prepared a Workplace Specific Plan. Facility is only doing take outs and curbside pick up for now. A copy of the Workplace Plan and sample was emailed to the owner during the inspection. Please email completed Workplace Plan to zxiong@placer.ca.gov or provide it during the re-inspection.
• Per manager, high touch areas are sanitized every 30 minutes. Please include this in your Workplace Plan.
• Observed indoor seatings closed. No outdoor seating set up.
• Observed no employee training log on site. Please complete employee training log on your Workplace Plan handout.
• Disposable menus are being used. Per owner, they are not using the laminated menus.
• Observed employees wearing face coverings and gloves.
• Observed hand sanitizer provided at entrance to facility.
• Observed physical barriers installed at the point of sale.
• Per owner, employee gets screened and temperature check prior to work.

Reminder:
A re-inspection will be conducted on 8/12/2020. Failure to correct repeat and new violations may result in a yellow placard and/ or chargeable re-inspection.

08/04/2020: Routine Inspection
Violations:Major - 2
 Minor - 10

A) Observed FRP wall next to mop sink in disrepair. Repair by 12/31/2020.
REPEAT VIOLATION.
B) Observed raw concrete flooring under the small sandwich prep unit in the sushi bar. Repair by 12/31/2020. Plans must be submitted to PCEH if not installing the same floor tiles as the rest of the flooring in the sushi bar.
REPEAT VIOLATION.

Observed heavy grease build up and gaps in between the exhaust hood filters. Must deep clean the filter panels and install the filters correctly. Correct immediately.
REPEAT VIOLATION.

Observed probe thermometer not working properly. Replace immediately.

Observed one of the employee without a food handler card. Provide immediately.
REPEAT VIOLATOIN.

Observed laminated menus still missing the astrid for raw sushi roll and the new disposable menu does not have a consumer advisory and astrid indication for raw items. Provide by 8/12/2020.
REPEAT VIOLATION.

A copy of the last routine inspection report was not available. Provide immediately.
REPEAT VIOLATION.

A) Observed chlorine sanitizer from the dishwasher <50ppm. Maintain chlorine sanitizer from the dishwasher at 50ppm.
B) Observed no sanitizer bucket in the sushi bar. Observed employee washing the soiled cloth at the hand sinks and then used it to clean the cutting board with no sanitizer. Must provide sanitizer bucket in every work station, especially for the wiping cloth used to clean the cutting boards at the sushi bar. Maintain chlorine sanitizer in the buckets at 100ppm.
REPEAT VIOLATION.

Observed soiled wiping cloth stored on the cutting boards. Must store soiled wiping cloth in the sanitizer bucket for multi use or in the laundry bin.

A) Observed raw food stored on top of ready to eat food in the reach in refrigerators along the back wall and sandwich prep unit at the cook line. Keep raw food underneath ready to eat food to prevent cross contamination. Correct immediately.
REPEAT VIOLATION.

B) Observed containers of food nesting on top of one another inside most of the refrigeration units throughout the kitchen. Discontinue this practice. Make sure there is a lid between these containers if foods are being stacked.

A) Observed seaweed containers reused to store different kinds of food. Discontinue this practice. Provide multi use food grade containers to store food. Correct immediately.
REPEAT VIOLATION.

B) Observed tape still used to repair the cover on the white chest freezer. Tape is not a permanent repair. Per owner he will be replacing this unit. Must submit spec to PCEH for review prior to replacing this unit. All equipment must be commercial NSF approved. Correct by 12/31/2020.
REPEAT VIOLATION.

C) Observed the ambient temperature in the 2 door slide door by the kitchen entrance door at 50F. Manager relocated all the potentially hazardous food in this unit into another working unit. Repair this unit by 8/12/2020.

D) Observed aluminum foil wrapped around the top portion of the stove top burner. Remove the aluminum foil and maintain the equipment clean. Correct immediately.

E) Observed black mold on the door frame of the sandwich prep unit at the cook line. Must deep clean this unit. Correct immediately.

A) Observed sushi rice in the rice container at 80F with no time or temperature control. Manager voluntarily discarded sushi rice on site.

Per owner, he will be doing TPHC for the sushi rice.

Provide written procedure that identifies the type of food under TPHC, ways to track the 4hrs and statement that indicates food under TPHC will be discarded after 4hr. Any potentially hazardous food under TPHC cannot be cooled and reheat for reuse and must be discarded after 4hr. Provide by 8/12/2020.

B) Observed crab meat on the sandwich cold top at the sushi bar and raw meat on the sandwich cold top at the cook line at 48F. Discontinue over stacking food to ensure it is properly cold holding at <41F.

A) Observed bowls stored inside both sushi bar hand sink. Correct immediately. Must keep hand sinks clear and accessible at all time. REPEAT VIOLATION.

B) Observed no paper towel dispenser at both sushi bar hand sink. Correct immediately.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink measured at 124F
Warm water from all hand sink measured at 100F
Potentially hazardous food in all refrigeration unit measured at <41F
Soup measured at >135F
Chlorine sanitizer from dishwasher measured at 50ppm

Reminders:
1) Failure to correct violation or repeat violation may result in a yellow placard and/ or chargeable re-inspection of $388.00.
2) Observed no cove base in both restroom and in the sushi bar. Upon a change of ownership or remodel, cove base that are 4 inch high with 3/8 inch radius must be install in both restroom and sushi bar.
3) Observed an underground grease interceptor located by the 3 comp sink. Per manager, this is no longer in use. They have another grease interceptor that is located outside of the building, where they have it clean and service from the outside only. Please be advise, grease interceptor is not longer allowed inside the food and utensil handling area unless it is a self-cleaning type such as the Big Dipper.
4) Observed no prep sink in the kitchen. Upon a change of ownership or remodel, a prep sink must be install in the kitchen. If employee are observed prepping in the hand sink again a prep sink will be required.
12/27/2019: Routine Inspection
Violations:Major - 2
 Minor - 10

A) Observed back door propt open during inspection. Make sure the back door is closed after delivery or when some one leaves.
REPEAT VIOLATION. Corrected on site.

B)Observed personal belongings (medication, drinks and non food items) commingled with facility food on the rack next to the back door. Organized and clean this rack. Make sure personal belonging and non food items are stored away from facility food items.

Observed no employee food handler cards on site. Provide food handler on site immediately. New employee have 30 days from date of employment to obtain food handler.

Observed chlorine sanitizer from the sushi bar sanitizer bucket measured <100ppm.
Observed no sanitizer in the kitchen sanitizer bucket. Per manager, the sanitizer bucket was just water and laundry detergents.

Must make chlorine sanitizer solution for each food prep area prior to operation and keep chlorine sanitizer at 100ppm.

A) Observed bowls stored inside the hand sink in the sushi bar and an employee mixing batter in a bowl inside the kitchen hand sink. Discontinue this practice. Hand sink must be kept clear and use for handwashing only. Manager had employee cleared the hand sink and continue food prep on the prep table.

B) Observed large pump style hand soap at the kitchen hand sink inside the hand sink bowl because its too big to store on the side. Provide a wall mounted hand soap by 3/27/20.

Observed menu with consumer advisory, but is missing astrid to indicate the raw sushi items. Must indicate on the menu which item is raw. Correct by 3/27/2020.

Observed grease build up and gaps in between the exhaust hood filter panels. Clean the filter panels and installed them correctly immediately.

A) Observed soy sauce bucket, siracha bottles and seaweed containers reused to stored different kinds of food. Discontinue this practice. Provide multi use food grade containers to store food.

B) Observed a tray of standing water underneath the 3 door reach in refrigerator thats next to the back door. Dispose standing water, remove the tray and repair leak if any immediately.

C) Observed tape used to repair the cover for the white chest freezer next to the 3 comp sink. Tape is not an approve repair. Repair/ replace the cover by 3/27/20.

Observed employee washed hands with just water at the 3 compartment sink. Manager had employee rewashed her hands at the hand sink using soap, warm water and paper towel. REPEAT VIOLATION.

A copy of the last routine inspection report was not available on site. Provide immediately.

Observed sushi rice in the sushi bar measured at 78F-80F with no time, temperature control or HACCP plan on site. Per manager, any left over will be cooled and reheated for dinner (4:30pm- 9pm).

Must do one of the 3 option for sushi rice:
1) Keep sushi rice under temperature control. Keep sushi rice hot >135F or cold <41F.
2) Keep sushi rice under Time as a Public Health Control (TPHC). Provide written procedure that identifies the type of food under TPHC, ways to track the 4hrs and statement that indicates food under TPHC will be discarded after 4hr. Any potentially hazardous food under TPHC can not be cooled and reheat for next day use and must be discarded after 4hr.
3) Provide lab analysis for sushi rice and submit HACCP plan for to PCEH for review and approval.

Since the sushi rice was just made 30 minutes ago, the manager labeled the container of sushi rice with time in at 11am and time out at 2:30pm . Sushi will be discarded at 2:30pm.
Email TPHC or HACCP plan with lab anaylsis to zxiong@placer.ca.gov by 3/27/2020.

A) Observed food containers containing soil, water, spices and sauces with no labels. Provide immediately.

B) Observed raw fish stored on top of ready to eat food in the 3 door reach in refrigerator next to the back door and inside the sandwich prep unit at the cook line. Must store raw food under ready to eat food at all time.

A) Observed cracked and missing floor tile by the kitchen entrance, cove base behind the kitchen sandwich prep unit and by the mop sink. Repair by 3/27/20.
B) Observed FRP by mop sink in disrepair. Repair by 3/27/20.
C) Observed food and grease build up on the floors under deep fryer, dishwasher, ice machine and sanitizer bottles under the dishwasher, especially in hard to reach area. Clean the floors immediately. Store the chemical bottles at least 6 inches off the floor to allow room for cleaning. REPEAT VIOLATION.
D) Observed build up on the wall behind the kitchen hand sink and stainless steel wall under cooking equipment. Clean the walls immediately.
E) Observed raw concrete flooring under the small sandwich prep unit in the sushi bar. Please install the same floor tile as the rest of the sushi area under the sandwich prep unit. All floors must be smooth, durable, non-absorbent and cleanable surfaces.

Inspection Memo:

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