Sushi Los Nortenos

Inspector's notes

Observed a bag of cooked chopped chicken at 54*F and a metal container of cooked chopped pork at 60*F in the chest cooler. All other items were properly cooled and the cooler was working. Per PIC items were cooked and began cooling the previous day. Person in Charge discarded the out of temperature foods. Cooked TCS foods must be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less to prevent foodborne illness. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bowl of rice in the rice cooker by the hood with rice at 60*F. Person in charge stated that the bowl should have been discarded this morning - rice was prepared the previous day and left out using time as a control, but was unlabeled. Person in Charge discarded the unlabeled rice. Discussed with Person in Charge to label the start and end times to prevent future confusion. Time as a Control starts for foods 135°F or greater when removed from hot holding; Food to be cooked and served within 4 hours from time it was removed from temperature control; Food that is unmarked or marked to exceed 4 hours must be discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw eggs stored directly above ready to eat pico de gallo at the time of inspection in the stand up cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods including raw meat, cooked meat, and cheese stored in a freezer 66-71*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, the food was delivered two hours prior to the time of inspection. PIC noticed the freezer unit was unplugged and plugged the unit in at the time of inspection to rapidly cool the TCS foods back to temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw meat stored directly in grocery bags at the time of insepction in the freezer. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Instructed PIC to store food in food grade containers at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or vomit fecal kit on site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC stated that the kit has been ordered and will arrive next week. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live German cockroach activity in and around floor drain under 3-compartment sink. Per PIC, pest control is conducted by a certified pest control specialist every month; last pest control visit was 06/19/2025. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 07/21/2025.