VOLCANO STEAK & SUSHI

Observed hand sink in kitchen without hand drying provisions.

C/A: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels

2. A continuous towel system that supplies the user with a clean towel

3. A heated-air hand drying device

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

PIC stocked handsink with paper towels at time of inspection.

Observed three live roaches on the bar countertop near the sushi display cases.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed three hand sinks without proper hand washing signage. C/A: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed several items in reach in cooler at sushi bar holding above 41 degrees (see asterisk food items). C/A: 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. COS: PIC discarded all food items above at time of inspection.

Observed several containers of raw fish and squirt bottles without labels under the sushi prep area in the front service area.

CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled food items at time of inspection.

Observed several containers of raw fish without labels under the sushi prep area in the front service area.

CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed raw shell eggs stored on top shelf above several RTE foods in RIC in main kitchen.

C/A: All RTE foods must be stored above raw foods to prevent cross contamination.

COS: Food rearranged.

Observed several food items (sauces and seasonings) removed from original containers stored in unlabeled squeeze bottles and containers throughout main kitchen and bar.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: 11/9/2023- All food items properly labeled.

Observed several food items stored directly on floor in WIF, WIC, and storage area near WIF in main kitchen.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: 11/9/2023- All food items stored properly.

Observed wiping cloths stored in chlorine sanitizer measruing 200ppm in main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH (50ppm-100ppm) and laundered daily.

COS: Sanitizer diluted.

Observed no hot water at bar hand-wash sink along front food service area.

C/A: Supply hot water to hand-sink; Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

An informal follow-up will occur in 10-days for correction of hand-sink hot water.

COS: 11/9/2023- Hot water supplied at bar hand-wash station.