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1-2A: .03(2)(a)-(l), (n)Due to unsatisfactory score and multiple critical violations, person in charge (PIC) is not demonstrating active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: All violations corrected. Trained PIC during inspection. //
2-1B: .03(5)(c)Observed employee start to put on a glove after handling unwashed produce without washing hands. Employee touched face and then touched a prep surface without washing hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Employee washed hands and then proceeded with food preparation. //
2-2D: .06(2)(o)Employees using the hand sinks to fill containers, dump food, and rinse utensils. // A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Employees moved to the appropriate sinks for rinsing and dumping. //
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw, ready-to-eat salmon and tuna stored above ready-to-eat food in the prep cooler, upright freezer, and upright cooler. Unwashed vegetables stored above ready-to-eat food in the prep cooler and upright cooler. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: Foods were rearranged for proper separation and protection. //
4-2B: .05(8)(b)Employee washed a pot at the dump sink, rinsed, and then placed into sanitizer and immediately removed it to store away as clean. // After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time, at the required concentration, as stated on the manufacturer label. (P)
Corrective Actions: Employee instructed on how to properly wash, rinse, and sanitize the pot. //
4-2B: .05(6)(n)Employee using an unapproved chemical to sanitize tables. //
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: PIC to use diluted chlorine as the food-contact surface disinfectant. //
8-2B: .07(6)(o)Employee medicine bottles stored above prep surfaces and food. // Medicines belonging to employees or that require refrigeration and are stored in a food refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. (P)
Corrective Actions: Items were relocated. //
8-2B: .07(6)(b)Multiple spray bottles of chemical not labeled with the common name. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: All working containers were labeled. //
12A: .04(4)(u)Observed dry food toppings stored uncovered and exposed by the register. // Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. (P)
Corrective Actions: Food relocated to behind the sneeze shield. //
12B: .03(5)(g)Employees preparing food with jewelry on the wrists. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
Corrective Actions: Jewelry was removed and hands washed. //
12D: .04(4)(g)Dishes being rinsed and washed at the vegetable sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Dishes relocated to the 3-compartment sink to continue washing. //
14A: .04(4)(k)In-use utensils stored in water less than 135F. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Utensils rewashed and placed in water above 135F. //
14C: .05(10)(g)(1)&(3)Single-use utensils stored for customer self-service with the food-/lip-contact surface exposed. // Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C)
Corrective Actions: Utensils placed into containers with the surface protected. //
17D: .07(4)(b)Observed employee personal items stored above customer food in prep cooler and on prep surfaces (phones). // Areas designated for employee activity shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Employee items were relocated. //
All hot holding and cold holding temperatures in compliance unless otherwise noted.
NOTE: Time control procedures provided only include the sushi rice. DPH template provided for future use on the miso bases for soups. Ensure that labeling is placed onto containers each time a new batch is placed onto TPHC, and all old labels are removed.
NOTE: Reseal the back hand sink to the wall.
NOTE: Do not line shelving with aluminum foil.
**THREE OR MORE CONSECUTIVE VIOLATIONS OF A CODE PROVISION WILL RESULT IN PERMIT SUSPENSION**
NOTE: When cleaning tables, employees must follow one of the approved methods-
1. Spray bottle method- Employees shall spray each table with a sanitizing solution and wipe clean with a paper towel. A new paper towel shall be used for each table.
2. Two bucket method- The first bucket should be filled with either soapy water or sanitizer. Remove towel from bucket to remove debris from table, then place back into the bucket. The second bucket shall be filled with a sanitizing solution. Use towel to sanitize the table, and place back into the bucket when moving to the next table.
A follow-up inspection will occur on or before 8/18/2022.
A required additional routine inspection will occur before 8/8/2023.
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