CALIFORNIA FISH GRILL

TPHC written guidelines were unavailable. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Written procedures were provided and approved onsite.

Staff were observed holding measuring spoons in the quaternary ammonia based sanitizer solution at the three compartment sink for about 5 seconds and not the full 60 second contact time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] EH Inspector educated staff on minimum contact with with quaternary ammonia sanitizer. Measuring spoons were returned to the solution to sanitize.

Multiple PHF items maintained inside the four-door drawer refrigerator measured as follows: - Container of raw diced ahi tuna - 54F. - Container of prepackaged mac & cheese - 51F. - Container of quinoa - 52F. Ambient temperature of the refrigerator measured between 56F to 58F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D due to time and temperature abuse.

Warm water at the hand wash sink at the cook line measured at 81F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee's personal phone observed stored on the top shelf next to to-go containers and above the steam table. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed cook line employee utilizing personal cellphone and then handling ready-to-eat food items. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Manager instructed employee to remove gloves and wash hands.

Ambient temperature of the four-door drawer refrigerator at the cook line measured between 56F to 58F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.