SJC-TB-GATE22-SUSHI BOAT

Fish cake held in preparation refrigerator measured >41F,<135F. Sushi held in self service refrigerator measured >41F,<135,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Sushi placed on TPHC for discard at 4 hrs.

Frozen fish found thawing in reduced oxygen packaging. [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. Thaw fish accoring to manufactures guidelines (remove from packaging when thawing).

Ambient temperature of self service refrigerator measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Raw food of animal origin stored above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Grease/food buildup found under equipment at cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Boxed food stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Several wet/used wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Ambient temperature of self-service refrigerator measured at 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Moderate amount of drain flies found in service and warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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 service area lacks single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Hot water lever at hand wash sink is in disrepair.[CA] All food facilities shall provide an operable handwashing station.

Grease and food debris found under equipment. Debris found in storage cabinets. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Raw food above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Water turned of at hand wash sink in service area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Food stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Cooked vegetables in warmer measured 91F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Approximately10 live cockroaches of different generations observed besides the cookline/range and in the storage cabinets near the handwash and togo storage area. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Drain flies observed in cabinets at hand wash sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

water temperature measured 114F at hand wash station. Cold water valve is not functional.[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Several used/wet wiping cloths sound stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Debris/buildup found in storage cabinets throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.