| 177 |
Food storage |
Food stored in unprotected manner. |
Non-Critical |
Sauces and food products stored on floors of kitchen and coolers. Store all food products at least 6 inches off of the floors. |
| 199 |
Thawing |
Potentially hazardous food(s) thawing improperly. |
Non-Critical |
Raw frozen salmon thawing on counter of sushi bar. Thaw this type of food under refrigeration or completely submerged under cool running water. |
| 213 |
Wood – food contact |
Improper use of wood as a food contact surface. |
Non-Critical |
Large wooden spoon used to serve white rice. Cease using wood utensils they are to porous to be cleaned and sanitized. |
| 234 |
In use utensil storage |
In use utensil(s) stored improperly. |
Non-Critical |
Utensils for serving rice stored in a container of standing water. Store utensils on a clean and dry surface or in the food. Make sure handles do not contact food.Clean and sanitize every 4 hours. |
| 295 (c) |
Non food contact surface cleaning frequency |
Non-food contact surface(s) soiled. |
Non-Critical |
1. All carts are soiled.2. All mop sinks are soiled.3. Bulk rice bins soiled.Clean surfaces, equipment and containers thoroughly. |
| 297 |
Non potentially hazardous food contact surface(s) soiled |
Non-potentially hazardous food contact surface(s) soiled. |
Non-Critical |
Ice chute for ice machine soiled. Clean and sanitize. |
| 298 |
Baking/cooking equipment soiled |
Food contact surfaces of baking and/or cooking equipment soiled. |
Non-Critical |
1. All wok stations soiled.2. All stoves soiled.3. Inside of fryer cabinets soiled.All cooking equipment needs to be cleaned. |
| 410 |
Light shields |
Light bulbs not shielded, coated, or otherwise shatter resistant. |
Non-Critical |
Missing light shields by walk ins and above a prep table. Shield all lighting in food areas. |
| 431 (a) |
Walls, floors, etc/soiled |
Physical structure, walls, floors, and/or ceilings soiled. |
Non-Critical |
Walls and floors throughout cooking and food prep area are soiled. All surfaces need a thorough cleaning. |
| 139 |
Food unsafe (Critical) |
Food is unsafe and/or in unsound condition. |
Critical |
Sushi chef was asked to use Ph meter to show Ph of sushi rice. Meter was reading between 8.8 and 10.8 Ph. This would be highly alkaline and would not be safe to consume. Meter does not appear to be working properly. You also must have buffering solution , calibration soultionand distilled water to make sure that Ph meter is working properly.Chef must be able to demonstrate to the health officer that he knows how to work the Ph meter and that you have all necessary materials to verify that Ph meter is working properly. Sushi rice is considered safe at a Ph of 4.6 or below (acidified)You may also keep a written record of every time you make a batch of sushi rice and that any unserved sushi rice is discarded within 4 hours. |
| 144 |
Packaging integrity |
Packaging integrity has been compromised. |
Critical |
6 Heavily damaged cans observed on shelves. Do not serve food from damaged cans. Discard or return damaged cans. |
| 187 (a) (2) |
Cold holding |
Potentially hazardous cold foods not held at proper temperatures. |
Critical |
Prevoiusly cooked and cooled sweet n sour left out in tub on shelf at 60 degrees F. Once foods have been cooked and cooled you must maintain them at 41 degrees F or below prior to re-heating. 5lbs of chicken were discarded, corrected on site. |
| 205 |
Unapproved food contact materials |
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. |
Critical |
Wooden block with wires or solder driven through the wood and used as a cooking utensils.Do not use home made items of unknown materials. Use properly made commercial grade utensils only. |
| 296 |
Food contact cleaning frequency |
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. |
Critical |
1. Soiled knives and utensils observed throughout establishment.2. Meat slicer soiled.These items shall be cleaned and sanitized every 4 hours. |
| 345 (a) |
Hand sink soiled |
Hand washing facility is soiled. |
Critical |
1. Hand sink at cook line soiled.2. Hand sink in between sushi bar and storage racks are soiled.Hand sinks need a thorough cleaning. |
| 439 |
Toxic material(s) separation |
Toxic material(s) improperly stored. |
Critical |
Chaffing fuel cannisters stored over food products. Store toxins away from foods. |