3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Corrected During Inspection PIC unable to demonstrate knowledge of major food allergens.
Observed chef located in the hibachi food prep. station unable to clearly identify the major food allergens at time of inspection.
Correction: PIC shall demonstrate knowledge in regards to the major food allergens which includes milk,eggs,fish,tree nuts,wheat,peanuts, and soybeans. Educational information given to hibachi chef at time of inspection.
Correct By: 03-Nov-2020
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations.
Correction: To comply PIC shall exercise active managerial control over the facility. The PIC shall have no critical violations during the current inspection, which decreases chance for and foodborne illness outbreak, maintain at all times.
Correct By: 03-Nov-2020
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Repeat Corrected During Inspection Improper cooling of TCS food.
Observed improper cooling of white rice located in the walk-in cooler for hibachi prep. area. White rice temperature was at 49 degrees Fahrenheit the following day from initial cooling time.
Correction: To prevent bacterial growth that can lead to a foodborne illness, cooked TCS foods shall be cooled within two hours from 135 degrees Fahrenheit to 70 degrees Fahrenheit and within four hours from 70 degrees Fahrenheit 41 degrees Fahrenheit, maintain at all times. Food employee voluntarily discard 15 lbs of white rice in trash at time of inspection.
Correct By: 03-Nov-2020
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
OBSERVED MISSING FOOD THERMOMETER FOR BAKERY AREA IN THE OPERATION AT TIME OF INSPECTION.
Correct By: 13-Nov-2020
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information.
OBSERVED MISSING FOOD LABEL INFORMATION FOR THE SMOKED MEAT PRODUCTS AT TIME OF INSPECTION.
Correct By: 13-Nov-2020
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored.
OBSERVED IN-USE UTENSIL NOT PROPERLY STORED IN WATER AT 135 DEGREES FAHRENHEIT AND ABOVE
Correct By: 13-Nov-2020
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.
OBSERVED BADLY SCRATCH AND SCORED CUTTING BOARD USED IN THE HIBACHI FOOD PREP. AREA.
Correct By: 13-Nov-2020
3717-1-04.5(J) / Rinsing procedures.
Corrected During Inspection Utensils and/or equipment not properly rinsed.
OBSERVED SUSHI PREP. FOOD EMPLOYEE IMPROPER WASHING UTENSILS IN THE PREP. SINK AT TIME OF INSPECTION.
Correct By: 13-Nov-2020
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Process Review
Inspection Date: 03-November-2020
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| Food Process Reviewed: RAW SALMON |