ROUTINE INSPECTION
***Future TPHC violations may result in revocation from implementing TPHC at this facility, and foods will have to be kept at 41F and below or 135F at all times.*** Provided and discussed TPHC Written Procedures form. Note: observed what appeared to be vacuum-sealed/reduced-oxygen packaged fish defrosting in the walk-in refrigerator. Fish measured 37-38F. Specialist had PIC cut open all bags. Discussed reduced-oxygen packaging and fish/freezing requirements. Reduced-oxygen packaged fish must remain frozen before, during, and after packaging. Do not begin defrosting fish unless it has been removed from packaging. Store all employees' current food handler cards in one location at the facility for review.
5 reported violations
- K39: Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Have a metal probe thermometer available at all times to monitor food temperatures.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee jacket stored on top of packaged food in the rear storage area. Observed the back door was open during the inspection. [CA] Store personal belongings away from food. Keep the rear door closed at all times.
- K45: Floor, walls, ceilings: built,maintained, clean
In the side prep area: observed food splatters on the wall. The wall was also lightly damaged. Observed broken/missing floor tiles throughout the kitchen. [CA] Repair damaged wall and floors, and keep surfaces clean.
- K08: Time as a public health control; procedures & recordsCritical
*REPEAT VIOLATION* Per PIC, the sushi rice, shrimp tempura, and multiple PHFs in the front sushi prep area (crab salad, unagi) are under Time as a Public Health Control (TPHC) and will be discarded at the end of lunch time. However, no time-marking was observed. PIC stated foods had been held since 11am today (1 hour prior). [CA] When using TPHC, foods must be IMMEDIATELY time-marked to be discarded by 4 hours. Each food item must have clear, intentional time-marking via time log, written label, timer, etc. [SA] PIC set a timer for foods to be discarded at end of lunch today (3 hours from now). _______ Minor violation: TPHC written procedures were not available upon request. [CA] Maintain a copy of TPHC written procedures at the facility for review at all times. Recommend making a copy and posting it on the wall.
- K07: Proper hot and cold holding temperatures
Inside the front sushi display unit: measured internal temperature of multiple pieces of raw fish to be 45-48F. PIC stated the fish had been transferred from the lower prep unit at 10:30am today (approximately 90 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust the temperature of the unit to accommodate for busy prep times.