Volcano Steak and Sushi

Observed time/temperature control for safety (TCS) foods such as salad and cut purple cabbage in drink cooler being cold held above 41°F. Temperature of TCS foods ranged between 41-44°F; ambient temperature of unit was 43.5°F. COS by moving food to another unit and lowering ambient temperature of cooler. Ambient temperature dropped to 36.5°F.

NOTE: Drink coolers are not designed for the storage of TCS foods. Must regularly monitor temperatures of food in unit. If minimum cold holding temperature can't be maintained must discontinue use of cooler for storage or TCS foods OR replace with a commercial NSF certified unit.

Observed two large pots of sushi rice with time documentation of 11am-3pm still in use at 4:30pm. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, 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

(iii) 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

(iv) 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

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

COS by discarding.

Observed no verifiable employee health policy for a majority of staff. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS by having all employees read and sign.

Observed in-use chlorine sanitizer bucket at 0 ppm. Concentration must be 50-100 ppm. COS by remaking to 50 ppm.

Observed significant lime build-up along interior of dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean within 72 hours.

Observed inspection report posted in a manner wear customers cannot view from at least 1 foot away. This was noted on 4/5/24 inspection. 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.

Today's inspection must be posted in compliance with Rule.

Observed spoons in the sushi area stored with handles down. Must store the spoons with handles up to protect the lip/food contact surfaces from contamination.

Observed employee drinks and cellphones stored in food preparation area. Must store in designated area away from the food and food contact surfaces. COS by moving to designated area.

Observed one of the employee did not wash hands after touching the trash can and after using the chemicals. Violation Code Reference 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS by washing hands.

Observed time temperature control for safety of foods such as garlic butter and soup cold held greater than 41 degrees. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS by placing in the cooler.

Observed soup hot held below 135 degrees. Must hot hold above 135 degrees. COS by turning on the steam pot. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed no time documentation on sushi rice. 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.

COS by discarding.

Observed employee drinking from open cups. Must always drink from closed cups and make sure to store the cups in designated area away from food and food contact surfaces. COS by discarding.

Observed chemicals stored all over the kitchen, next to the food and on the food preparation table. Chemicals must be stored in designated area away from food and food contact surfaces.

Observed rice spoons left in standing water. Must hot held in water above 135 degrees or put time and date on the container. The spoons must be cleaned and sanitized every 4 hours. COS by placing the rice spoons at the dish washer for cleaning.

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Observed employee food not stored in designated area. Must store in designated area away from the food and food contact surfaces. COS by moving to designated area.

Observed employee handling ready-to-eat (RTE) food at sushi with bare hands. There should be no bare hand contact with RTE foods. COS by discarding.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41. 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 lowering ambient temperature of cooler and discarding.

Observed fried shrimp and fried soft shell crab not cooled to the required temperature within the allotted time. Items did not cool properly due to ineffective cooling methods; foods was stack on top of each other and tightly covered in plastic.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by reheating and starting cooling process over. Person in charge must ensure that employees are monitoring the temperature of food as they cool and practicing proper cooling methods.

Observed no time documentation on sushi rice. 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.

COS by discarding.

Observed build-up on food storage shelves in walk-in cooler. Also observed rust. Must address issue.

Observed diluted hand soap at the hand sink in the kitchen. Must provide hand soap that is not diluted. COS by providing a new sink.

Observed sanitizer not provided / empty container at the dish washer. COS by replacing the new container.

Observed chemicals stored in the sanitize compartment of the dish sink. Must store the chemicals in a designated area away from food and food contact surfaces. COS by moving the chemicals in designated area.

Observed ice scoop stored inside the ice. Must store the scoop with handle above the ice. COS by taking and cleaning the scoop and discarding the ice.