3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical 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
Critical 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.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The rear hand washing sink was blocked by a trash can. The PIC moved the trash can once the violation was identified.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The front hand washing sink was used to prepared tea equipment. Education was provided to improve the use of the hand sinks.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical 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.
Critical 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(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Crab salad was prepared 10/26. Staff immediately discarded the food once the violation was identified.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical 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).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-November-2020
| Comments |
|---|
| A re-inspection will take place 11/6/20 to confirm that violations have been corrected. One of the cold holding units at the sushi preparation area is not working properly to keep foods at 41 degrees F or below. The staff has been using ice for several months in an attempt to keep foods cold. Ice is not an acceptable method of cold holding. The cold holding unit must be repaired. TCS foods shall not be stored in this equipment until it has been properly repaired to mechanically maintain food at 41 degrees F or below. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. |