- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods(sushi rice).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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03/03/2016 | Routine | |
Consumer advisory and parasite destruction have been established by primary food inspector
Racks should be refinished or replaced within 90 days.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Spoon for rice stored in water at room temperature
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Rice (58, 59, 58) from the previous night noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Place in refrigerator that allows to cool rapidly and do not have in tightly sealed container
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice for sushi (70F) is hot holding at improper temperatures.
Correction: Recommend time control used on rice. Template given
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the racks in walk in cooler is not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the rag in sushi rice is not designed or constructed to be smooth and can not be easily cleaned.
Correction: Replace the rag to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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11/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Reach in cold holding at improper temperatures. Butter and crab
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/14/2015 | Routine | |
Walk-Ins cold hold below 41*F.
No violation noted during this evaluation. | 10/20/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice, Pork, and Chicken cold holding at improper temperatures. Walk-Ins need repair.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair walk-ins.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishwasher not dispensing chemical sanitizer.
Correction: Dishwasher maintained during inspection.
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10/06/2014 | Routine | |
Letter provided from true world food dated March 23, 2014
No violation noted during this evaluation. | 06/30/2014 | Follow-up | |
Good job on general cleaning and repairing equipment. True world d food providing statement about parasitic destruction. Also call 253-4012 when superior reach in is repaired.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/19/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sushi
Correction: tuna, salmon cold holding at improper temperatures. Sushi cooler cold holding at 44*F.(COS)
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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03/12/2014 | Routine | |
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