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6-1D: .04(6)(i)Observed shrimp tempura on time control not holding labels with the start or discard time. Observed sushi rice placed on time control with an initial temperature below 135F. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: //Tempura shrimp was labeled with its start time (10:40 am) and the sushi rice was reheated since the person in charge stated the rice was initially reheated less than an hour ago.//
12B: .03(5)(g)Observed an employee prepping/handling exposed food while wearing a watch and bracelets. 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). (C)
Corrective Actions: //Employee removed her jewelry.//
12D: .04(4)(g)Observed a container with washed avocados with stickers left on the skin surface. 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: //Stickers were removed and avocados were rewashed.//
14A: .04(4)(k)Observed tweezers stored in standing water. 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: //Tweezers were removed from the water, washed, and sanitized.//
17D: .07(4)(b)Observed employee food stored above facility equipment (toaster oven), and facility food inside an upright freezer. Observed an employee jacket stored above facility drinks. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
Corrective Actions: //Employee food and personal items were moved to a designated area.//
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: Parasite destruction letters in compliance.
**Note: CFSM certification expires on 6/6/24.
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