OKINAWA

Observed raw sushi meat stored on shelf above fully cooked chicken in WIC. CA: All RTE and raw animal foods shall be stored according to minimum internal cook temp. COS: PIC moved RTE chicken to proper shelf placement.

Observed several large tubs of cabbage mix stored in tightly lidded containers in RIC and WIC, not fully cooled to 41 degrees F or below. CA: All cooling foods shall be loosely covered or uncovered while actively cooling to allow rapid cooling to take place. COS: PIC vented lids to allow rapid cooling.

Observed sushi rice re-heated in the microwave that reached a temp of 110F upon completion of reheat process. CA: Time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. COS: PIC had employee continue to reheat in the microwave while stirring in between. Rice reached above 165F.

Observed potentially hazardous TCS foods cold holding above 41F in the prep top cooler across from the cook line and fryers, the reach-in cooler in the sushi prep area, and the reach-in cooler downstairs in the server prep area. See temp log. CA Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Per PIC, squeeze bottles of spicy sauce were left out on customer tables then moved back to the cooler to cool down and were discarded. Discussed limitations with leaving bulk sauce containers on customer tables. All other foods were out of temperature for less than 4 hours and were relocated to rapidly cool.

Observed opened container of milk bearing no date label to indicate expiration; per PIC milk was opened two days prior. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed or discarded for a maximum of 7 days after the original container is opened. COS: Milk was discarded.

Observed bulk containers of house made sauces (sweet and sour and shrimp sauce) that were held past their 7 day expiration. Sweet and sour sauce was prepped 12/23 and shrimp sauce prepped 12/17. CA: Ready-to-eat time/temperature control for safety food prepared or held in a food service establishment for more than 24 hours shall be clearly marked to indicated the day by which the food shall be consumed or discarded, for a maximum of 7 days (day of prep shall be counted as day 1). COS: PIC discarded sauces.

Observed bowl with raw egg stored directly on top of pan of fully cooked steak in the prep top cooler. CA: Raw animal foods shall be stored based on their minimum internal cook temp and separately from ready-to-eat/fully cooked foods. COS: PIC removed the bowl with the egg.

Observed improper cold holding of potentially hazardous TCS foods in ice baths, prep top coolers, reach-in coolers, and held on the countertop. See temp log for all foods and temperatures. CA: Cold held TCS foods shall maintain an internal temperature of 41F or below. COS: Per PIC, foods were out of temp for less than 4 hours and were moved to rapidly cool. Discussed keeping prep top lids closed when not in use and monitor temps.

Observed improper hot holding of potentially hazardous TCS foods stored on the counter (fried chicken, fried shrimp, crispy crab), fried rice in a rice cooker and teriyaki sauce on a hot plate and under a heat lamp. See temp log. CA: Hot held TCS foods shall maintain an internal temp of at least 135F or higher. COS: PIC chose to discard rice. All other foods were reheated to at least 165F.

Observed food labelled for 4 hour time as a public health control that did not start at 41F or lower or 135F or above when the initial time started; employee labelled egg wash mixture with time and mixture was 79F; fried shrimp and crispy crab were labelled with a start time and were at 72F and 74F. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall have an initial temp of 41F or less when removed from cold holding temp control or 135F or greater when removed from hot holding temp control. COS: Food was remade and start temps were verified upon labelling for TPHC.

Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained. Health department-led training offered.

Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. COS: Re-train CFSM. Health dept training offered.

Observed employee drinks stored in the kitchen without straws and stored on a food prep table. CA: Employee personal drinks stored in the kitchen shall be in a single use cup with lid and straw and handled/stored to prevent contamination. COS: Discussed with PIC that straws must be added and not stored on prep table.

Observed prepped salads stored uncovered in the reach-in cooler. CA: Foods shall be stored covered to protect from overhead contamination. COS: PIC covered salads.

Observed mechanical chemical sanitizing ware washing machine with no sanitizer (0ppm on the inspector test strip) while actively in use for cleaning dishes. COS: Employee adjusted the chemicals and primed the tubing and machine was verified to be working properly.

Observed several working spray bottles of chemicals that did not have a label to indicate the contents. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC instructed employee to label all spray bottles.

Observed several employees handling food while wearing watches. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC removed her watch and had the other employee remove his watch.

Observed employee handling food without a hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority. COS: Unable to correct onsite. After discussing with the manager, the manager did not put a hair restraint on.

Observed employee handling food with painted while not wearing gloves. CA: Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. COS: PIC put gloves on.

Observed surfaces throughout the facility (floors, walls, ceiling, exterior of equipment, hood vent) heavily soiled with grease. CA: Floors/walls/ceilings shall be maintained in good repair. COS: PIC will deep clean and moving forward increase frequency of routine cleaning.

Observed potentially hazardous TCS foods items not cooled in proper time parameters (PIC could not provide time parameters on cooked chicken on counter). CA: Proper cooling time and temperatures must be followed for proper cooling. COS: PIC discarded chicken.

Observed potentially hazardous TCS foods items not cooled in proper time parameters (PIC could not provide time parameters on cooked chicken on counter). CA: Proper cooling time and temperatures must be followed for proper cooling. COS: PIC discarded chicken.

Observed employee eating in sushi prep area. Observed open can of RedBull in RIC with straw in spout. CA: No eating should take place in prep area or kitchen. Employee drinks should be in single service cups with lid and straw.

Observed several house made sauces with no name indicating contents. CA: All food items not in original container must bear name of contents.

Observed several food items cooling tightly wrapped in plastic, covered with lids, and not being monitored for proper parameters. CA: Cooling food items should be well vented and monitored during cooling process. COS: Items were uncovered, and within time parameters.

Observed fish in reduced oxygen packaging thawed without being removed from reduced oxygen environment. CA: ROP food items set to thaw must be removed from packaging. COS: PIC discarded all fish that had been improperly thawed in reduced oxygen packaging. Educated PIC that fish in reduced oxygen packaging must be removed from the reduced oxygen packaging environment before being thawed.

Observed no internal hanging thermometers in coolers throughout facility, aside from RIC with cupped sauces. CA: Internal hanging thermometers should be placed in the warmest part of all coolers.

Observed insulated box of fish stored directly on ground in sushi prep area. CA: All food, equipment, and dishware/utensils must be stored at least 6" off the ground. COS: PIC relocated box of fish to be prepped.

Observed insulated box of fish stored directly on ground in sushi prep area. CA: All food, equipment, and dishware/utensils must be stored at least 6" off the ground. COS: PIC relocated box of fish to be prepped.

Observed several employees cooking and prepping food with bracelets on wrists. CA: All hands and wrists should be clear of jewelry, aside from a single band ring. COS: Employees were instructed to remove bracelets.

Observed several speakers and an employee drink stored on prep tables/areas throughout kitchen. CA: All employee personal items must be stored away from prep areas and prevent contamination to any food contact surfaces. COS: Items were moved to designated area.

Observed time/temperature control for safety (TCS) food items not cooled properly from 70° F to 41° F within 4 hours. House made general sauce in reach-in cooler made the previous day was holding at 45° F in reach-in cooler and were tightly sealed with plastic wrap. CA: PIC discarded sauces and we discussed proper cooling methods

Observed several sauces (general, house, teriyaki) made night before and a gallon of milk in reach-in cooler not bearing a date mark label. CA: Discussed date marking requirements with PIC and PIC discarded foods

Observed time/temperature control for safety (TCS) food items not cooled properly from 70° F to 41° F within 4 hours. House made teriyaki sauce in reach-in cooler made the previous day was holding at 45° F in reach-in cooler; fried rice made the previous day was holding at 45° F in reach-in cooler. CA: PIC immediately discarded items that had been improperly cooled. Discussed with PIC. Items had been cooled on counter tops at room temperature and then placed in small reach-in coolers or in-use coolers. Educated PIC on cooling methods. Items should be cooled in freezers in open containers, and only placed in reach-in coolers once they have fully cooled to 41° F. Recommended using ice wands for cooling house made sauces.

Observed multiple sauces kept on Time as a Public Health Control (TPHC) not labeled with starting temperature and discard time. CA: Discussed with PIC. Sauces had been held for less than 4 hours. PIC moved sauces to freezer to rapidly cool and will be properly placed on TPHC with correct labeling. Discussed TPHC procedure with PIC (see comments).

Observed fish in reduced oxygen packaging thawed without being removed from reduced oxygen environment. CA: PIC immediately discarded all fish that had been improperly thawed in reduced oxygen packaging. Educated PIC that fish in reduced oxygen packaging must be removed from the reduced oxygen packaging environment before being thawed.

Observed employing washing uncooked rice in the rinse compartment of the 3 compartment ware washing sink. CA: Instructed PIC and employee that foods, other than raw animal foods, must be washed in the produce sink. Employee immediately moved the rice to the produce sink.

<b>REPEAT:</b> Observed multiple Time and Temperature Control for Safety foods not cold held ≤41°F in the front cook line prep cooler: canned pineapple 43°F, chopped garlic in oil 44°F, house sauce 50°F, sesame sauce 51°F, house sauce #2 55°F; see temps. CA: PIC immediately pulled the foods to rapidly cool and stated he would have the cooler serviced. *Risk control plan issued for this repeat violation.

Observed Time and Temperature Control for Safety foods not hot held ≥135°F: teriyaki sauce held over the stove at 80°F and teriyaki sauce held in the crock pot at 90°F; see temps. CA: Instructed PIC that foods on hot holding must maintain at least 135°F internal temperature and the crock pot will only hot hold where the water touches the pan - the half container of sauce above the hot water will not keep temperature. PIC immediately pulled the foods to be reheated.