POKEWORKS

*REPEAT VIOLATION* Cadco Bakerlux oven maintained on a counter at the back preparation area lacks required ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *Note: Per staff, oven is used to bake cookies to 300F, and spam musubi to 350F. Given that the electric convection oven (that does not produce excessive grease/vapor) is used to bake items to greater than 250F, ventilation hood exemption may not apply. Consult with DEH Plan Check at dehplancheck@deh.sccgov.org

Per staff, all potentially hazardous food items (masago, imitation crab, garlic in oil sauces, tofu, tuna, etc.) in cold-holding inserts at the front service line are on time as a public health control (4-hour rule); However, items were time marked for discard after 4 days. If facility wishes to utilize time as a public health control, items shall be marked for service or else discarded within 4 hours. Imitation crab subjected to time as a public health control measured 52F while maintained in the left-side cold-hold inserts at the front service line. Per a label on the container and per staff, it had been prepared 3 days prior. 15 pieces of spam musubi measured 118F while maintained under the heat lamp at the front service line. Per staff, spam musubi is subject to time as a public health control. Items were properly marked for discard at 2:37PM; However, items were still being offered for sale by 3:00PM. Facility could not provide written procedures for time as a public health control. Email updated procedures to maverick.chin@deh.sccgov.org [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items subjected to time as a public health control properly time marked. Imitation crab and spam musubi voluntarily discarded. *Note: Various potentially hazardous foods subjected to time as a public health control in the right-side cold-hold countertop inserts at the front service line measured at 41F or below. Facility may opt not to subject these items to time as a public health control, and instead use temperature control. Per staff, the left-side cold-hold countertop inserts at the front service line have issues maintaining at 41F or below; Recommend maintaining potentially hazardous food items on time as a public health control (4-hour rule) if unit cannot maintain foods at 41F or below.

Clean, wet containers stacked up to dry on metal shelving units. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Leak in middle of 2-comp sink when water is turned on. [CA] Repair leak.

Found accumulated food debris under refrigerator units at service line. [CA] Routinely clean.

MAJOR 1. Measured teriyaki chicken holding between 122-130 degrees in hot inserts at front counter. 2. Measured diced tuna holding between 50-52 degrees in two door upright. Per operator PHF was placed in unit for less than hours. [CA] PHFs shall be held at 41°F or hot held at 135F. [COS] Operator directed to reheat PHF to 165 degrees fahrenheit and relocate PHF to another refrigeration unit. MINOR 1. Measured the following PHF holding between 43-48 degrees F in cold prep at service line for less than 4 hours (diced tuna, diced spicy tuna, diced chicken, diced salmon, diced spicy salmon) [CA] PHFs shall be held at 41°F

PIC was unable to answer questions pertaining to temperature and/or TPHC. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

Inspector observed a Cadco Bakerlux oven without an exhaust hood or exhaust hood exemption. PIC unsure when oven was aquired. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.