No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 12-November-2020
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(C)(14)/PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness. Person in charge did not ensure their employees are properly trained in food safety. Multiple critical violations observed at time of inspection (hand washing, raw storage, date marking, TILT). Education was provided to improve food safety. |
| 3717-1-02.2 (C )/Hands and arms: when to wash Food employee did not wash hands when required. The preparation employee donned gloves without washing hands to handle RTE foods. Education was provided to improve hand washing procedures. |
| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Food not properly protected from contamination by separation, packaging, and segregation. Raw tuna and raw salmon were stored over RTE food in the sushi cold holding unit. The PIC rearranged the items to provide proper storage. Proper storage of raw fish has become more difficult because one of the cold holding units does not work properly. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods not properly date marked (lettuce, chicken, shrimp, crab, crab salad, salmon, etc.). Education was provided to improve date marking procedures. |
| 3717-1-03.4(I)(2)/Time as a public health control - four hour time limit Improper use of time as a public health control (4 hours). Tempura batter was not properly time stamped when using the TILT (time in lieu of temperature) policy. Education was provided to improve staff knowledge of the TILT procedure. |
| 3717-1-04.2(A)/Equipment - cooling, heating, and holding capacities. Inadequate equipment available for cold holding food. The cold holding unit at the sushi preparation area does not work properly to keep foods at 41 degrees F. Staff has been using ice for several months to keep food cold. Ice is not an acceptable method of cold holding. The equipment must be properly repaired to mechanically maintain food at 41 degrees F or below. TCS foods shall not be stored in the equipment until a proper repair can be completed. |
| 3717-1-03.2(M)/Wiping cloths - use limitation. Improper use and/or maintenance of wiping cloths. Wet wiping cloths were left on the preparation counters near the tea equipment. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Facility not maintained clean near the grill and fryer (floor, walls, hoods, table, and sink). |
| Comments |
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| All violations have been corrected. Maintain compliance going forward. |