VOLCANO STEAK & SUSHI

Observed employee enter back door of kitchen from the outside, place a bowl in the warewashing area of the main kitchen, stir soup in WOK on cook line, taste soup and continue to touch clean utensils/equipment without washing hands.

C/A: 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 and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands.

COS: PIC instructed employee to place all utensils/equipment contaminated in warewashing to be cleaned and sanitized and employee washed hands before performing other tasks

Observed TCS foods (distinguished by an asterisk " * ") cold holding above 41F in WIC in main kitchen and bottom cooler 2 in sushi bar.

C/A: All TCS foods cold holding shall be maintained at 41F or below

COS: All food items were discarded by PIC and employee

Observed cold TCS foods distinguished by an asterisk (*) held above 41F.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded. Some items like: tofu (from the preptop cooler), raw tuna (thawing, then moved to walk-in freezer), raw salmon (in sushi reach-in #1) allowed to cool to 41F as they were prepped today. Liquid egg and tempera lobster (from preptop-RIC) moved to walk-in cooler to cool to 41F

NOTE: PIC stated they had been going in and out of the preptop cooler unit

Observed raw tuna being thawed in the vegetable prep sink in stagnant water.

C/A: ood shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below

COS: tuna moved to walk-in cooler

Observed a case of molded lemons stored in the walk-in cooler.

C/A: Food shall be safe, unadulterated, and honestly presented

COS: food discarded

1. Observed raw shelled eggs stored above cooked noodles in the Reach-in cooler located in the prep area of the main kitchen. 2. Observed cooked tempura shrimp and fully cooked chicken dumplings stored below raw steak in the walk in cooler. 3. Observed raw fish stored above fully cooked chicken dumplings in the walk-in freezer. 4. Observed raw shrimp stored above ready to eat foods in the preptop reach-in located in the main kitchen.

C/A: Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: items stored according to cook temperature and EHS discussed storing items according to cook temperature; EHS will email food storage handout

Observed cooked rice in a rice cooker on the counter that had been pulled from refrigeration with a temperature of 55F, Observed cooked pasta in the small preptop reach-in at 72F and tempera shrimp from the walk in cooler at 44F

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

COS: items discarded

Observed white rice that PIC stated was held in a rice cooker overnight with a temperature of 115F, and observed cooked eel sitting in a microwave behind the bar/sushi prep area with a temperature of 58F (employee at the sushi prep stated eel is to be held hot and they heat up the eel in the microwave every time a customer orders eel.)

C/A: hot time/temperature control for safety food shall be maintained at 135°F or above

Observed several items PIC stated were on time (shrimp tempera batter x2, sushi rice x2 without any indication of when food is to be discarded. PIC unable to provide written procedures for items on time as a public health control (TPHC).

C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. 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

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(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

EHS will email facility a template for the time as a public health control, EHS had facility able items with the time food is to be discarded.

PIC unable to describe the 5 reportable symptoms and 6 reportable diseases as it relates to foodborne illness.

C/A: Describing the symptoms associated with the diseases that are transmissible through food;

COS: EHS went over the reportable symptoms and diseases with PIC and will email copies of the employee health policy

Observed food employee eating rice on a prep surface in the main kitchen area next to the fryer.

C/A: 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

COS: food discarded, and EHS discussed with PIC that food shall be consumed in designated areas

Observed containers of cooling raw beef, lettuce, and tempura shrimp tightly covered with cellophane rap inside of walk-in cooler. Observed 2 containers of raw shrimp tempura batter cooling on countertop.

C/A: 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 raw shrimp thawing on the counter in the main kitchen.

C/A: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

COS: item moved to thaw inside of a reach-in cooler

1. Observed several container of mayo and soy sauce stored on the floor in the main kitchen. 2. Observed several containers of duck sauce stored in the floor of the walk-in cooler. 3. Observed boxes of food stored on the floor of the walk-in cooler.

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.

1. Observed a knife stored in the space between 2 reach-in coolers in the main kitchen in between uses. 2. Observed scoops touching the food in the flour, sugar, and rice bulk containers located in the main kitchen, the flour and rice scoops did not have a handle.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: knife stored in knife storage rack, scoops without handles removed and replaced with scoops that have handles, scoop in the sugar place with the handle stored up

Observed small-prep top cooler located in the main kitchen with an ambient of 60F, also observed the condenser of this unit covered in ice.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

items moved to a reach-in cooler

Observed cold tcs foods determined by the asterisks (*), cold holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

EHS' CALIBRATED THERMOMTER TO 32 F.

COS: Spaghetti noodles discarded (both pans).

Tofu and iceberg lettuce inside of Prep Top allowed to cool in walk in cooler because prepared with 2 hours. Tofu 45 f at 130. Iceberg 43 F @ 130.

Operator instructed to discontinue serving iceberg lettuce until cooled properly. Iecberg salads inside of bowls and disposable ware allowed to cool because operator stated they were just prepared.

Observed employee eating in the warewashing area. Observed a different employee eating in the main kitchen near the food prep table.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

COS: Employees stopped eating food in the kitchen and EHS talked to PIC about designated areas.

Observed PIC dump the contents of a sanitizer bucket in the hand sink located at the bar.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: EHS informed PIC that hand sinks shall only be used for handwashing and that chemicals can be dumped in the mop sink.

Observed no paper towels or any means of hand drying for the hand sink located at the bar.

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

1. Individual, disposable towels; Pf

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

3. A heated-air hand drying device; Pf or

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

COS: PIC placed a roll of paper towels for the hand sink at the bar.

Observed black build-up in the two ice storage bins in the main kitchen, the ice storage bin behind the bar, and the soda nozzle dispenser behind the bar.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

PIC did clean the nozzle for the soda nozzle behind the bar.

EHS will follow-up within 7 calendar days to check on the status of the ice storage bins located in both the main kitchen and the bar.

COS: Bins cleaned on site

Observed containers of cooling raw beef, lettuce, raw chicken tightly covered with cellophane rap inside of coolers throughout kitchen. Observed container of raw shrimp tempura batter cooling on countertop.

C/A: 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.