| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Of the employees working in the facility, either employee were able to demonstrate pH meter calibration. Both employees specifically indicated that they were not trained and did not know how to demonstrate pH meter calibration. Employees did not know proper cold holding internal temperatures. |
|
Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
On arrival to the facility, no employee working in the facility, would designate as a person in charge. Both employees indicated that they are not in charge. At approximately 9:15 am on 20 September 2024, the designated person in charge arrival. |
|
Priority Foundation (PF) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
out |
Employee was observed move back into the food service preparation area after using the restroom. Employee did not wash their hand before placing a clean apron on. Employee was observed to handle personal cell phone, remove single use glove, place a new pair of single use gloves and resume food handling and food preparation. Employee did not wash their hands after handling personal phone and then returning to food handling. Employee was observed to wipe their nose, then employee place a clean pair of single use glove on to resume food handling. |
|
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
On arrival to the facility, the hand washing sink in the food service food preparation area was observed to have several milk crates and a box of produce stacked in front of the hand washing sink making the sink inaccessible. |
Employee removed box of produce and milk crates from hand washing sink making the hand washing sink accessible. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
In the cold holding unit, identified as the overstock cold holding, was observed to have a box of whole cucumbers and stored directly on the open box of cucumbers were two metal containers of raw salmon and raw tuna. |
Person in charge voluntary removed the box of cucumbers, being stored with the raw foods during routine inspection. Box of cucumbers were place in another area of the cold holding unit with ready to eat foods and produce. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Several small hand slicers, being stored on clean ready to use rack were observed to be stored with dried food residues and build up on the blades. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Raw tuna a sushi bowls at the front preparation counter were observed to have internal temperature of 54 degrees F. Sliced avocado, in metal pan at the front preparation counter was observed to have internal temperature of 55 degrees F. Imitation crab meat sticks in metal pan at the front preparation counter was observed to have internal temperature of 47-49 degrees F. |
Employee voluntary discarded these foods referenced in the violation in the trash during routine inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Utensils were observed to be stored touching the tops of the chemical spray bottles at the food preparation sink. Several cans of butane fuel were observed to be stored in a box with spices, single use container and other food ingredients. |
Facility removed the utensil for washing a the three compartment sink and removed the butane fuel from being stored with single use containers, food ingredients and spices. |
Priority Foundation (PF) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Facility HACCP, CCP2 (chilling) indicates that sushi will be cooled within 1 hour and a temperature will be taken for every batch. Employee was observed to make sushi and immediately place packaged sushi in retail display cold holding unit. Sushi place in retail display had an internal temperature of 53 degrees F. Employee did not check internal temperature of sushi prior to placing in retail cold holding display. Employee did not conduct required monitoring in accordance with the facility HACCP, of sushi rice prior to being offered for sale.
Facility is not monitoring CCP (chilling) no records were available for review during routine inspection for date range 1 July 2024 to 20 September 2024. pH rice on 18 September 2024 was recorded at 6.97 with no corrective action indicated in the records. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Employee was observed to rinse with water then wipe with a paper towel an in-use knife in the designated produce washing sink during routine inspection. |
|
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Several knifes and utensils were observed to be stored in paper towel rolls of cardboard at the food preparation line. |
Person in charge voluntary removed these paper towel rolls and removed all the utensil to the three-compartment sink for cleaning. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several clean ready to use metal food containers were observed to be stored on wastewater pipes under the three-compartment sink. Several clean ready to use knifes in the front preparation cold holding unit were observed to be wrapped in brown paper towels. |
Person in charge voluntary removed these metal food containers from the area referenced in the violation and place in the three-compartment sink for cleaning during the routine inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Hand slicer was observed to be crack and broken at the clean ready to use storage rack. Several piece of cardboard were observed to be stored on food preparation tables, in contact with clean ready to use utensils, food contact equipment and containers. |
|
Priority (P) |
2 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Cardboard was observed to be spread over the floor of the food preparation area, between the preparation line and the three compartment sink. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Bottom of the blast chiller cold holding unit in the food preparation area was observed to have an excessive amount of dried food residues and build up. |
|
Core (C) |
0 |