POKE BAR

Spam measured at 59F and per employee was left out on the prep table for the last hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; or if hot holding shall be held at or above 135F. [COS] Employee relocated the spam into the upright reach-in cooler. Minor violation: potentially hazardous foods, tofu, spicy tuna, and scallops, inside the prep line inserts measured at 44F to 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Facility serves raw fish on their menu but a consumer advisory notice is not posted or available. [CA] Facility serving raw or undercooked food shall have a consumer advisory posted where it is visible to consumer.

Observed bags of raw tuna thawing and thawed while still in reduced oxygen packaging. [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing. Instructions to remove from packaging is also marked on each bag.

Tofu in the display drop-in cooler is measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Knife stored on the magnetic holder above the prep sink is observed with a chip on the blade. [CA] Utensils and equipment that are damaged shall be replaced or removed from use.

Employee's personal food is stored above food that is used/served by the facility. [CA] Personal food shall be stored separate or below food used in the facility to prevent cross-contamination.

Reheated scallops were placed into the drop-in cooler and measured at 88F. Per employee, the scallops were reheated within 2 hours ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee relocated the scallops into the upright reach-in cooler to rapidly cool.