Observations & Corrective Actions

5-205.11 VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: HANDWASHING SINK WAS USED FOR THAWING SHRIMP.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. OPERATOR REMOVED SHRIMP FROM HANDWASHING SINK AT TIME OF INSPECTION.

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: SPICY TUNA AND OTHER PHF WERE HOLDING AT 50F IN LEFT MAKE-TABLE. THERMOMETER IN MAKE-TABLE READ 50F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. OPERATOR RELOCATED SPICY TUNA AND OTHER PROTEINS TO RIGHT MAKE-TABLE THAT WAS HOLDING AT 41F. CORRECT PRIOR TO REINSPECTION.

3-501.19(A)(B)(2)(C)(2,3) VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: SUSHI RICE AT 97F DID NOT HAVE MAKE- OR DISCARD TIME MARKED ON CONTAINER.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. OPERATOR MARKED DISCARD TIME ON CONTAINER OF SUSHI RICE AT TIME OF INSPECTION.

3-305.12 VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically: BAGS OF RICE WERE STORED ON GROUND OUTSIDE OF FOOD TRUCK. TAMARI AND OTHER SHELF-STABLE CONDIMENTS WERE STORED ON DIRT BOTTOM OF PLASTIC STORAGE SHED.
Corrective Actions: REQUIRED CORRECTION: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination. OPERATOR STATED THAT NEW, WATERPROOF STORAGE UNIT WILL SOON BE USED TO STORE FOODS OUTSIDE OF FOOD TRUCK. BAGS OF RICE WERE PLACED ON TOP OF PLASTIC TOTE. CORRECT FOOD STORAGE PRIOR TO NEXT ROUTINE INSPECTION.