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14: Dish machine in use was reading 0 ppm of Cl2. Owner changed out container of Cl2, but could never achieve Cl2 reading. Establishment will be using 3 comp sink to wash, rinse, and sanitize dishes until dish machine is sanitizing properly. Discussed with owner that dish machine and sanitizer dispenser for 3 comp sink should be checked daily for proper sanitizing level. A warning letter will be requested due to this critical item violation being noted on two consecutive item violations in a row.
20: Season cooked potatoes located in ric from Friday temping at 47 degrees F. Embargoed. Prepackaged seared yellowfin tuna on make line temping at 57 degrees F. Employees unsure why tuna was out of temp. Embargoed tuna. Discussed ways to properly cold hold fish and meat on make line with owner along with cold holding temps of cooked potatoes. A warning letter will be requested due to this priority item violation being noted on two consecutive inspection reports in a row.
23: No consumer advisory on menu for seared Ahi Tuna. Discussed consumer advisory with owner and ways he can add it to the menu or have table tents. Sending fact sheet about consumer advisory.
31: Improperly cooling of cooked potatoes. Cooked potatoes today at 1:00 pm started cooling. Potatoes are being cooked put in a container with a lid then placed in ric. Discussed ways to cool cooked potatoes properly with owner. Owner was able to cool cooked potatoes down to 70 degrees within 10 minutes in rif.
37: Employee drinks stored on food prep table.
43: Disposable forks and spoons stored with handles down or in opposite directions.
45: Last ric had standing water on the bottom of it.
48: Handle for cold water at first hand sink entering kitchen was not working. The knob was just spinning around.
53: Paint is peeling off of the floors in the kitchen area.
55: Most current permit not posted. Sending copy of current permit.
56: Most recent inspection report not posted.
57: Gave owner “No Smoking” sticker to post at the entrance into the establishment.
Mealzys@gmail.com Provide applicable fact sheets to operator regarding observed Priority Items.
Discussed complaint with owner. At the time of inspection coolers were in proper cold holding range. I did not observe raw meat left sitting out unattended for hours but discussed with owner. I did not observe same cutting board being used to cut raw chicken and then ready to eat vegetables, but this was discussed with owner and he showed me what cutting boards were used for fish, meat, chicken, and vegetables. I did observe excessive water build up in the bottom of the last ric. This was discussed with owner and he called someone to come and look at his ric.