PACIFIC COUNTER

High Priority - Container of medicine improperly stored. Medicine on dry storage shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad 46 F in reach in cooler, employee placed in another reach in cooler at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at front counter.

Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Sushi rice 80F made yesterday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sesame seeds. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of creamer not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 81 F at 4:30pm began cooling at 1:30.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sushi rice 78 F left out for 3 days.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice 81 F at 4:30pm began cooling at 1:30

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 48 F in reach in prep cooler. Employee moved to working cooler. Corrective Action Taken

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Sushi rice 78 F left out for 3 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in seeds.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons not handle first.

Basic - Equipment in poor repair. Reach in cooler gasket broken.

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom.