No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 11-October-2019
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(C)(16)/PIC: duties - ensure written procedures and plans are maintained and implemented in the facility. Written procedures and plans are not maintained and implemented. At the sushi station the procedure in the log book says that when TCS food is on display it must be 41F or cooler. When the temperature was checked by representatives of Shushic LLC, the rainbow roll was 52F at approximate 1:30 pm on 9/16/19, the roll was made at 9 am 9/16/19. After discussing the matter between the representatives of Sushic LLC and staff working the station, they decided that the product should be put in the freezer to cool. When I asked Mr. Chavez where the policy was to do this he had me speak with Mr. Payton, QA person at Sushic LLC. When I spoke with Mr. Payton he said that if the product was on display for the customer and it was not below 41F it must be discarded. When I checked later with the staff, they were bringing the product out to take the temperature. The policy must be revised or it needs to be followed. |
| 3717-1-06.2(B)/Handwashing cleanser - availability. No soap at handwashing sink in the butcher area by the two compartment sink.. |
| 3717-1-03.1(R)(3)/Shellstock - retaining the identity of the source. Shellstock source served or sold not retained. The shellfish tags were not available for the last 90 days. |
| 3717-1-03.1(R)(1)/Shellstock - maintaining identification. Shellstock tags improperly removed from the container. There was no shellfish tag with the clams on display. |
| 3717-1-04.5(C)/Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment not cleaned when required. The cooking sheets have a buildup of soil on them. Remove the soil. |
| 3717-1-03.4(D)/Cooling - temperature and time control. Improper cooling of TCS food. After making a sushi roll it is then placed in the walkin freezer to cool down to 41F before it is put on display. When the temperature was checked the rainbow roll was 52F. It was not cooled properly before it was put on display. |
| 3717-1-04.1(A)/Equipment and utensils - durability and strength. Non-durable equipment observed. The door on the dishwasher in bakery area is broken. |
| 3717-1-04.4(J)/Mechanical warewashing equipment - wash solution temperature. Improper temperature of wash solution in mechanical warewasher. The wash temperature of the dishwasher in the bakery area was only 140F. It must be 150F for heat sanitizing. Either repair the unit for heat sanitizing or convert it to a chemical sanitizing unit. |
| 3717-1-04.2(C)/Drainboards. Insufficient storage space provided for soiled and clean items. Dishes are drying in the third compartment of the three compartment sink. Install a drying rack. |
| 3717-1-04.1(DD)/Warewashing machines - automatic dispensing of detergents and sanitizers. Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed. An employee hand feeds the detergent for the dishwasher in the bakery area. The chemicals must be automatically dispensed. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Several shelves were soiled in the bakery, hot food and butcher area. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. The two compartment sink in the butcher area was soiled. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. The area under the fountain drink spout is soiled. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Facility not maintained clean. The floor in the bakery, and hot foods are soiled. The caulk above most sinks has mold growing on them. |
| 3717-1-06.4(A)/Repairing. Physical facilities not maintained in good repair. There is water dripping in the produce walkin refrigerator. |
| Comments |
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| Thank you. |