| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge did not have knowledge on how to properly wash rinse and sanitizer dishes/equipment/utensils. Person in charge did not have knowledge how to proper calibrate pH meter in accordance with facility's HACCP and manufacturer's instructions. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 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... |
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Person in charge (PIC) reached into the trash can with single use gloves on, after reaching into the trash can employee removed single use gloves and resumed handling of food containers and utensils. PIC did not wash their hands after placing their hands in trash can before resuming handling of food containers and utensils. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were observed to be available at the hand washing sink next to the overstock cold holding unit. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Spicy tuna (raw) and raw salmon were observed to be stored over ready to eat peppers and cabbage in the bottom cold holding unit at the front preparation counter. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Vegetable slicer on the rolling car, were observed to have excessive amount of dried food residues and build up on the blades. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Employee was observed to not submerge dishes into sanitizer for the required contact time. Employee was observed to using the sanitizer dispensing hose, coat the dishes with the sanitizer. Discussed with employee proper sanitizing of dishes in the sanitizer basin completely submerged for a minimum contact time of 30 seconds. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Butane can of fuel was observed to be stored on rolling cart above utensil and food equipment and single use containers. |
Person in charge voluntary removed this butane fuel to a designated area during routine inspection. |
Priority Foundation (PF) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Facility did not have any HACCP monitoring records available for review by the regulatory authority from November 6, 2024 to April 28, 2025. On arrival to the facility at the front food preparation area where other foods were being stationed for preparation. A container of sushi rice was observed to be sitting on rolling cart. Person in charge indicated that this sushi rice was made on April 27, 2025. Facility did not have the container of sushi rice label with date or time stamp. |
Facility voluntary discarded the sushi rice referenced observations in the trash during the routine inspection. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Employee was observed to be taking single use paper towels and squeezing crab salad into the trash can then returned the crab salad back to the original container. Plastic container sliced cucumbers had single use paper towels lining the bottom of the container. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Employee was observed to use single use paper towels after sanitizing dishes to dry the food contain container. Discussed with employee that all sanitized dishes after washing, rinsing and sanitizing need to air dry with adequate draining. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several extra lids, containers and utensils were observed to be stored in cardboard box on the second rolling card near the hand washing sink. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Large plastic white fork was observed to be in poor repair with peeling and chipping pieces. Large cutting boards at front preparation area were observed to be heavy scored. |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Three compartment sink was observed to have excessive amount of dried food residues and build up along the sides of the sink basin. |
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Core (C) |
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