POKE HOUSE ALMADEN

Preparation unit was not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using preparation unit to hold PHF until it can be repaired/replaced.

Tuna and salmon in preparation unit measured 52F. Per PIC, items were placed into unit when facility opened less than 2 hours prior to temperature measurement. Ambient air of unit measured 54F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items were removed to other refrigeration units to cool back down.

Observed food equipment stacked while still wet in a way that does not allow the interior to air dry. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. Quaternary ammonia at three compartment sink measured 500ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Observed liquid waste pipe from mechanical warewash extended into floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Four hour time marking is used for sushi rice however, written procedures are not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Written procedures provided to PIC.