Bowls & Bubbles

Observed ice machine to have slime like build up on baffles where ice is dispensed.

RCA: Directed PIC to empty and properly wash, rinse and sanitize ice machine.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several TCS items held inside cold-holding bar and on ice baths to be above 41F (see temperature log). COS: PIC stated items were placed on cold-holding around 12pm and items were placed on ice baths around 11:30 AM. PIC instructed to place items on ice bath to rapidly cool.

Observed sanitizer compartment with dishes inside to have a quaternary sanitizer concentration of 0 ppm. COS: PIC manually added quaternary sanitizer to compartment and adjusted until at a concentration of 400ppm for sanitizing.

Observed milk in reach-in cooler to be cold-holding above 41F (see temperature log). Observed ambient temperature of 47F. Observed tuna and salmon on line at 47 and 50 degrees. PIC stated it was not intention to use 4-hour or 6-hour rule. If time as a public health control is being used, records of procedures must be on-file. COS: PIC discarded all dairy products from reach-in cooler. PIC was instructed to place all raw seafood products placed at 10 AM on line on ice to rapidly cool.

Observed that PIC had no CFSM, observed a lack of managerial control as evidenced by multiple Priority item violations, PIC was unable to demonstrate knowledge of minimum cold-holding and hot-holding temperatures for different TCS food items.

Observed red bucket for quaternary sanitizer to have a concentration of 0 PPM. RCA: Have quaternary sanitizer dispenser serviced at three-compartment sink to ensure proper concentration.

Observed no consumer advisory for raw/undercooked items on the menu posted within facility or on online menu. RCA: Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item.

Observed multiple food items on prep line above 41F.

CA COS: PIC placed all recently prepped items over ice bath and back in prep top cooler.

Observed brown rice in crock pot at 98F.

RCA: Asked PIC to reheat rice and ensured that it maintained 135F at hot holding.

Observed 2 boxes of cups and box of gloves on floor in dry storage.

RCA: 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.