CREASIAN CUISINE

Observed hole in ceiling above handwash sink in the front area. [CA] Repair hole.

Observed potentially hazardous foods that measures in the temperature danger zone located in the sushi display cooler, in the rice warmer by the prep area, and on the drainboard of the food prep sink. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Minimize amount time PHFs are out for preparation (or prep smaller amounts of food at a time). [COS/SA] PIC will have staff discard the sushi rice at the end of lunch service and use TPHC going forward. The other PHFs were moved to a reach-in cooler to cool quickly.

Observed fish thawing in a container of standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Light missing shatterproof cover (over a food prep cold hold unit). [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

FSC not available for reveiw. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed wall near hot water heater to be in disrepair. [CA] Patch holes in wall.

One handwash station was out of paper towels, the dispenser at the front handwash station was jammed. [CA] Ensure paper towels are provided at all times and the dispenser is working properly. [COS] PIC refilled and repaired paper towel dispensers.

Observed cloth on top of sushi rice. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Observed cooked chicken next to cookline that measured at 104F. Per employee, the chicken was cooked 3 hours prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- Time as a Public Health Control) provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC had employee discard chicken at end of lunch service.