SHABU TIME

Some buildup found under equipment and besides refrigerator unit. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

REPEAT VIOLATION: FROZEN MEAT FOUND THAWING AT AMBIENT TEMPERATURE IN DISH STATION. [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.

Various phf held in standing refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Ambient temperature of standing 2 door refrigerator measured at 46F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Scoops in bulk containers lack handles [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Hand wash sink in kitchen is obstructed by stored item. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Frozen meat found thawing at ambient temperature (dish station). [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. Use food preparation sink for thawing.

Some buildup found under equipment sin service area. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.