Revolving Sushi Factory

Observed prepared food/RTE foods throughout the kitchen not marked with date of preparation or date for disposal. COS: PIC created labels for all. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf.

Observed several TCS foods cold holing above 41F. COS Foods discarded. TCS foods cold holding shall be maintained at 41F or below.

Observed working containers/and storage containers of food removed from original container not identified by common name. COS: pic created labels for all foods taken out of their original container (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed single use articles (containers) used to store foods and scoop foods throughout the kitchen. COS: PIC discarded single use items. r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Observed employee foods, drinks, and personal items stored above customer foods and drinks. COS: PIC relocated all personal belongings to a designated area. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. 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.

Observed several TCS foods cold holing above 41F. COS Foods discarded. TCS foods cold holding shall be maintained at 41F or below.

Observed no time stamps for sushi rice and shrimp and vegetable tempura. CA Foods discarded, PIC updated time stamp procedures.

Observed an ambient and TCS food temp above 41 F.

Observed no recorded tCS food temps for the sushi dishes and tempura batter. CA - PIC will ensure that the first dish of each sushi section is temped and recorded.

Observed the only hand sink in the kitchen being blocked by a prep table. CA - EHS moved table out of the way. PIC will ensure that all hand sinks are not blocked.

Observed a black mold like substance on the nozzle of the drink gun. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC had the gun and nozzle cleaned and sanitized.

Observed no quats test strips upon request. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC will acquire quats test strip.

Observed heavy grease build up on the panels under the hood. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf PIC will have the panels cleaned.