| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*6
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*Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff and train staff to utilize hand soap instead of rinsing hands with water only. New Violation. To be Corrected By: 03/22/2024
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*8
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Observed kitchen hand sinks lacking paper towels and rear sink obstructed with utensils. Ensure all hand sinks remain unobstructed at all times and are supplied with soap and paper towels. New Violation. To be Corrected By: 03/22/2024
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*12
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Facility lacked current parasite destruction letter from supplier for sushi fish. Submit the required documentation to this Department and retain a new copy annually on-site. New Violation. To be Corrected By: 03/22/2024
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*13
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*Observed nearly all food uncovered inside walk-in cooler. Provide food-grade covers for all food such as plastic wrap or lids.
Raw eggs over produce in walk-in cooler. Raw eggs and meat/poultry shall be stored beneath other food. Repeat Violation. To be Corrected By: 03/22/2024
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*20
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*Observed TCS food throughout kitchen such as wontons, eggrolls, battered chicken, diced pineapple and cut produce stored above 41F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Instructed facility to maintain temperatures utilizing ice baths or cold-holding units. In lieu of temperature, facility may only utilize a four- hour time log if it is in writing for each item and food is discarded after maximum of four hours. Affected items were immediately moved to cold-holding. New Violation. To be Corrected By: 03/22/2024
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*27
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*Facility is currently utilizing pH to acidify sushi rice without a HACCP plan. Facility must provide this Department with a HACCP plan for the acidification of sushi rice for review. New Violation. To be Corrected By: 03/22/2024
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36
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Gaps at exterior doors must be sealed to prevent pests. Repeat Violation. To be Corrected By: 03/22/2024
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38
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Food workers are not wearing hair restraints as required. Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 03/22/2024
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41
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Observed cups and bowls used to dispense dry goods and other food laying in food. Utilize only scoops with handles and during pauses in food preparation or dispensing, food preparation and dispensing, these utensils shall be stored in the food with their handles above the top of the food. New Violation. To be Corrected By: 03/22/2024
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47
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The following non-food contact surfaces were observed to have heavy accumulation of debris and build-up:
*High-touch surfaces such as cooler handles, faucets doors.
*Interior of wall-in cooler walls and ceiling.
*Between and on all sides of cook’s line equipment.
*Floors and walls throughout, including under and behind equipment and shelving.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. A detailed deep clean must occur and these surfaces maintened with more frequent cleaning to prevent build-up. New Violation. To be Corrected By: 03/22/2024
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General Remarks
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Facility currently utilizing acidification for sushi rice with current pH of sushi rice at 4.2.
Follow-up inspection may occur and is subject to regulatory fees.
Discussion Notes:
*Facility may utilize a written time log in lieu of pH acidification of sushi rice. Log must be in writing and after a maximum of four hours rice must be discarded.
*CFSM shall conduct additional training for staff on proper temperature ranges and cold-holding requirements for TCS food.
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