3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.
Observed improper storage of raw animal product, raw chicken stored above raw beef located in the vendor's ( Hibachi section) walk-in cooler.
Correction: Immediately discontinue improper storage of raw chicken above raw beef to prevent possible cross contamination of raw animal products, maintain at all times.
Correct By: 14-Feb-2020
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food.
Observed improper cooling of cooked white rice dated 2/13/2020 in walk-in vendor's cooler ( Hibachi section). White rice was at 67 degrees Fahrenheit at time of inspection.
Correction: Immediately discontinue improper cooling of cooked white rice, TCS food item to prevent a possible foodborne illness in the operation. All TCS foods being cooled shall be done within 2 hours from 135 degrees Fahrenheit to 70 degrees Fahrenheit and within 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less, maintain at all times. ( Rice was discarded at time of inspection)
Correct By: 14-Feb-2020
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.
Observed shredded cabbage held for more than 24hrs not clearly date mark located in the (Hibachi section) vendor's walk-in cooler.
Correction: Immediately discontinue not properly date marking a refrigerated, ready-to-eat TCS food item in order to prevent a possible foodborne illness in the operation. TCS food item date marking shall be 7 calendars days from prep. date maintain at all times.
Correct By: 14-Feb-2020
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled.
Correction: Immediately provide labels on all working containers ( sanitizer buckets) in the food prep. areas of the operation to prevent possible contamination of chemical maintain at all times.
Correct By: 14-Feb-2020
3717-1-08.4 / Special requirements: acidified white rice preparation criteria
Critical White rice improperly acidified to render it non-TCS, or without a HACCP plan.
Observed HACCP Plan available for review at time of inspection located the sushi prep. area vendor.
Correction: Immediately provide current HACCP plan for sushi operation, maintain at all times.( Pending store manager in process of obtaining HACCP plan from vendor at time of inspection)
Correct By: 14-Feb-2020
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed improper air gap for the prep. sinks located in the hot food section of the operation.
Correction: Immediately provide the necessary repairs and/or adjustments in regards to air gap at the prep. sinks in the operation to prevent the possible contamination of potable water, maintain at all times. ( Pending work order placed at inspection time)
Correct By: 14-Feb-2020
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods.
Observed improper cooling method for cooked white rice located in the ( Hibachi section) vendor's walk-in cooler at time of inspection.
Correction: Discontinue stacking containers of cooked white rice on top of each other during the cooling process to ensure the proper cooling method maintain at all times.
Correct By: 14-Feb-2020
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed.
Observed improper thawing of frozen pink salmon in ROP packaging located in the ( Hibachi section) vendor's walk-in cooler.
Correction: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration, maintain at all times.
Correct By: 14-Feb-2020
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored.
Observed in-use utensils (Hibachi section) stored in water 68 degrees Fahrenheit.
Correction: All in-use utensils stored in water shall be at a temperature of 135 degrees Fahrenheit and above, maintain at all times.
Correct By: 14-Feb-2020
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination.
Correction: Store single-service and single-use items in original protective package when not in use meat refrigeration room and back storage areas of operation.
Correct By: 28-Feb-2020
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.
Correction: Replace cutting surfaces located on prep. coolers in the hot food section.
Correct By: 28-Feb-2020
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
Correction: Provide for dish machine located in the bakery area.
Correct By: 28-Feb-2020
901:3-4-13(A) / Records: provide upon request
Records not provided to licensor upon request.
Correction: Obtain HACCP Plan for the sushi prep. records shall be provided upon request, maintain at all times. ( Pending)
Correct By: 28-Feb-2020
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 14-February-2020
| Comments |
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| PROFESSIONAL PEST SERVICES |
| Food Process Reviewed: RAW SALMON |