Izumi Asian Bistro

Observed several large pieces of tuna thawed in reduced oxygen packaging. There is a statement on package stating that tuna must be removed from packaging prior to thawing.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

If statement is on package, fish must be removed from package PRIOR to thawing or immediately after thawing

Inspection report must be moved from behind counter so that customers can view from at least one foot away. This was noted on previous inspection.

Observed employee handling dirty dishes with gloved hands and failing to change gloves when switching tasks to put up clean dishes. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee to change gloves and to rewash contaminated dishes.

Observed several TCS soups and sauces stored past 7 days. Several items were dated for the end of December. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed time/temperature control for safety (TCS) foods arriving at temperatures greater than 41 and staff not checking temperatures upon delivery. [SEE TEMPERATURE OBSERVATIONS].

511-6-1.04(3)(a) - Temperature (P, Pf) (3) Specifications for Receiving.

(a) Temperature.

1. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. P

2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.

3. Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. P

4. Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. P

5. A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf

6. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. Pf

COS by refusing order.

Inspection report must be moved from behind counter so that customers can view from at least one foot away. This was noted on previous inspection.

Observed employee at bar cutting fruit with bare hands. Employees may not be in bare contact with ready-to-eat foods. COS by discarding fruit.

Observed cooked chicken and beef (parcooked) sitting at room temperature. Unless cooling or under a time as a public health control procedure, TCS foods must be hot held at 135°F or above. COS by discarding.

NOTE: raw animal meats may NOT be partially cooked unless an approved procedure is in place.

Observed noodles not cooled to 135°F within 6 hours. 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 discarding.

Observed initial start temperature of rice at sushi bar at 116°F. Time documentation was for 3:30PM and rice was temped by Health Authority at 3:36PM.

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 reheating and starting process over.

Observed improper cooling methods for several pans of chicken. Large pans holding chicken bites were placed on ineffective ice baths. 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 and storing in freezer.