Towa Fusion

Observed employee drink (coffee creamer and coconut water) to be stored within reach in cooler designated for store use. Facility has a separate cooler near the walk in cooler designated for employee use. COS/CA: PIC moved items. RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed wet plastic containers being stored stacked in clean dish area above the 3 compartment sink. RCA: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry

Observed build up of black debris in the interior surface of prep top table across from grill area. RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed water damaged ceiling tiles in the dry storage area near the side door. Observed mold-like growth on the wall behind boxes in the the dry storage area. RCA: PIC shall replace ceiling tiles and have the walls treated for mold-like growth. All physical facilities shall be maintained in good repair.

Observed shrimp and squid cooling on the counter near fryer at room temperature. CA/COS: PIC placed food items on ice as it was cooked within the past hour and still within the safe zone. RCA: Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed missing and broken tiles in the dry storage area near the side door. Observed leaking and and dirty tiles in the dry storage area. RCA: PIC shall replace broken tile in dry storage area. All physical facilities shall be maintained in good repair.