RICE Restaurant

Observed raw shrimp stored above ready-to-eat (RTE) foods such as uncovered rice noodles and vegetables. Raw seafood must be stored below RTE foods. COS by moving shrimp.

Observed cups without handles being used as scoops in flour bin. All scoops must have handles. Must provide scoops with handles. COS by removing cups.

Observed raw shrimp located in the walk-in cooler uncovered while not in active use. Any food items not in active use must be kept covered to prevent any potential overhead contamination. COS by covering raw shrimp.

Observed significant mold-like buildup inside the ice machine. Food contact surfaces of equipment shall be cleaned at a rate that precludes soil accumulation. Health Authority suggests monthly, sooner if needed. Must empty ice and deep clean inside of ice machine within 72 hours.

Observed cups without handles being used as scoops in flour and sugar bins. All scoops must have handles. Must provide scoops with handles. COS by removing cups.

Observed stacked sheet pans that were located on the drying rack stored in a manner which does not facilitate proper air drying. Sheet pans shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS by removing sheet pans from the drying rack, rewashing sheet pans, and properly air drying the equipment.

Observed lo mein and chicken cooling in large, deep containers. 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

COS by transferring to sheet tray.

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hats.

Observed sanitizer bucket at 10 ppm Cl. Must be 50-100 ppm. COS by adding Clorox.

Observed cups without handles being used as scoops in flour bins. All scoops must have handles. Must provide scoops with handles

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held at temperatures greater than 41°F. Unit is brand new however, ambient temperature in kitchen is contributing to temperature abuse. Ambient temperature of cooler was about 43°F with temperatures of TCS foods ranging between 42-48°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained. Must address AC issue and lower ambient temperature of cooler between 35-37°F.

Observed sushi rice at bar not discarded after 4 hours. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed lo mein cooling in large, deep containers. 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

COS by transferring to sheet tray.

Observed heavy grease build-up on hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Hood vents must be cleaned.

Observed red snapper on menu and tilapia being served in its place. Food shall be safe, unadulterated, and honestly presented. Must either serve true red snapper or list tilapia on menu.

CFSM was unable to produce invoice or letter from supplier for raw salmon used for sushi. The box the fish was stored in was unmarked and Health Authority could not verify if fish was farm raised or wild caught.

1. Except as specified in subsections (2) and (5)(e) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf

2. If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection.

3. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(e)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(e)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf

CA: Must discontinue use of product until we can verify if salmon is farm raised or requires freezing for proper parasite destruction.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held at temperatures greater than 41°F. Ambient temperature of cooler was about 56°F with temperatures of TCS foods ranging between 55-65°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed no time documentation on rice at sushi bar. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There were many unsafe food handling practices observed at time of inspection. See the responsibilities of the CFSM below:

511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility

1. 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.
2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed food in sushi bar, spices on cart in wok area, and flour in dry storage area left uncovered while not in active use. There was a live bug crawling in flour. Any food items not in active use must be kept covered to prevent any potential overhead contamination. COS by covering food in sushi bar and wok area. Flour was discarded.

Observed heavy debris build-up inside of dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dish machine must be cleaned and sanitized prior to next use.

Observed live bug crawling inside of uncovered flour bin in back area. Facility has a history of pest issues. Must have pest control come out and service immediately. Flour was discarded.

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA: Hair restraints must be provided.

Observed heavy rust and mold build-up on food storage shelves in walk-in cooler. Health Authority recommends replacing shelves.

Observed heavy grease build-up on hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Hood vents must be cleaned.

Observed inspection report not prominently displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by properly displaying score.

Gaskets in reach-in cooler below prep top unit are in disrepair. Gasket is prevent door from fully closing. Must replace.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held at temperatures greater than 41°F. Ambient temperature of cooler was 52°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed no time documentation on rice at sushi bar. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

Observed TCS foods in walk-in cooler not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Gaskets in reach-in cooler below prep top unit are in disrepair. Must replace.

Observed substantial ice build-up on floor o right side of walk-in freezer. There is a water leak in freezer causing this. This must be repaired.

Observed rust and mold build-up on food storage shelves in walk-in cooler. Health Authority recommends replacing shelves.