POKE N' SQUEEZE

Observed potentially hazardous food that measured in the temperature danger zone located in containers on a food prep surface (brown rice 70F, white rice 73F). Per PIC, the rice is under time control but was not time marked. [CA] Ensure PHFs that are subject to time control are time marked for 4 hours and discarded at the end of the 4 hour mark. [SA] PIC time marked the rice for 4 hours (starting from when it was removed from proper temperature holding) and will discard at the end of the 4 hour mark.

Observed frozen fish being thawed on food prep surface. [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.

Soap dispenser at handwash station was empty. [CA] Ensure soap is stocked in dispenser at all times. [COS] PIC refilled dispenser during time of inspection.

Observed cooked shrimp cooling in the reach-in cooler with a lid. [CA] Properly cool foods from 135F to 70F within 2 hours and from 70F-41F within 4 hours. Use rapid cooling methods, including putting cooling items on the top shelf of a refrigerator and leaving uncovered until fully cooled to 41F or below.

Observed potentially hazardous food (white rice) to measure in the temperature danger zone. The rice log was not filled out for today and the employee was unsure if the tape marked for 2:30 was supposed to be a discard time or if it was a start time. [CA] If facility uses TPHC (Time as a Public Health Control) for PHFs, all employees must be trained in how to use it, time mark the food for 4 hours (ex 2pm-6pm) and discard the food at the end of the 4 hour mark. [SA] PIC was able to contact employee that prepared the rice and will discard the rice within the 4 hour time frame.

Rice scoops were sitting in warm water (125F). [CA] Keep rice scoop in ice water (41F or below) or hot water (135F or above) or time mark the scoops to be washed and sanitized every 4 hours.

Food Safety Certificate has expired. [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 potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold (fish, imitation crab, egg, chicken, tofu) and on the food prep surface (white and brown rice). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the compromised PHFs that had been in the unit since this morning and will use either time control or keep the PHFs in a working refrigerator unit.

Observed potentially hazardous food subject to time control that measured in the temperature danger zone (sushi rice 73) and was not discarded within 4 hours. Rice was marked at 12:00. [CA] Ensure all PHFs subject to time control are marked for 4 hours and discarded at the end of the 4 hour time frame. [COS] PIC discarded sushi rice during time of inspection.

Paper towel dispenser was empty; facility does not have any paper towels to refill the dispenser. [CA] Ensure handwash supplies are stocked in dispensers at all times. [COS] PIC had coworker bring paper towels to refill dispenser.

Observed potentially hazardous foods that measured in the temperature danger zone (edamame 48F, cheese 48F) located in the reach-in cooler. Ambient temperature reading was 47F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC moved eggs that were prepared today to a different cooler; PIC discarded edamame that had been in the unit for more than 24 hours.

Observed rice scoop stored in thermalizer bath that measured at 122F. [CA] Ensure scoops are marked and washed every 4 hours OR are hot held at 135F or above.

Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (sushi rice 73F-95F). Per PIC, they did not know when the rice was made so they called morning shift employee and found out the rice in the blue boxes were made at 11am, and the sushi rice still being prepared was made at 2pm. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may also consider using time control (TPHC- Time as a Public Health Control) that involves filling out the Department's TPHC form, time marking the food for 4 hours and discarded the food at the end of the 4 hour mark. [COS/SA] PIC voluntarily discarded the rice that had been prepared at 11am. PIC time marked the sushi rice that was prepared at 2pm to be discarded at 6pm.

Dispenser above handwash sink was empty. Once the employee filled it with soap, it began leaking. There was another soap dispenser close by above the food prep sink (approx 2 feet away). [CA] Repair or replace broken soap dispenser and ensure soap dispenser is filled at all times. [SA] Staff will use nearby soap dispenser for handwashing until the soap dispenser can be repaired or replaced.

Food Safety Certificate has expired; Food Handler Cards not available. [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. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.