SUMO HIBACHI AND WINGS

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. Observed Time/Temperature Control for Safety food cold held at greater than 41 degrees Fahrenheit. (See asterisk on temp log). As per PIC and label on food storage container said food item has been in the walk in cooler for 24 hours. COS: Food item was discarded by PIC.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: Person in Charge completed procedure during the inspection.

Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces not cleaned between uses with fruits and vegetables and time/temperature control safety food. Fruit and vegetable sink observed with raw chicken pieces. COS: PIC had food worker , wash, rinse and sanitize said sink.

Observed cooked cabbage, cooked chicken, chicken wings, and chicken tenders on TPHC without labels indicating time of cooking or discard time. Observed a single log for chicken wings, with inaccurate chicken cooking temperature and no discard time.

CA: 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.

COS: All foods held on time were labeled with the date and time when removed from temperature control, as well as discard time.

Observed establishment utilizing time as a public health control without having written procedures and without indicating all foods that are on time.

CA: If time without temperature control is used as the public health control, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.

Guidance provided to PIC for TPHC procedures.

Observed expired CFSM certificate (7/15/2023)

CA: Instructed CFSM that certification needs to be up to date and CFSM must be recertified or signed up for recertification within 30 days.

Observed pre-cooked rice stored in walk-in cooler, held over 24 hours without date marking. Upon instruction to date mark all cooked cold held items, PIC date marked with current date. Instructed PIC to date mark with date of preparation.

CA: Refrigerated, ready-to-eat, time/temperature control for safety 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 is prepared and/or it must be discarded.

COS: All items date marked to date of preparation.

Observed ROP salmon thawing in refrigerator while still in packaging. PIC indicated thawing process had begun night prior. Packaging indicated that fish must be removed from packaging for thawing in refrigeration, and fish must be used immediately.

CA: 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 prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Instructed PIC to toss all salmon which was not thawed appropriately.

COS: Improperly thawed salmon thrown away.

Observed two bowls of cooked cabbage and vegetables moved from a shelf below grill to floor below grill.

COS: Instructed PIC to throw away all food which was set on the ground and to wash the containers.

CA: Food must be stored 6 inches off the floor.

Observed cut up sauce containers used to scoop food. Instructed PIC to discard all cut up sauce containers in use as scoops for food. Instructed PIC to only use utensils made of food safe material and for indicated purpose.

CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions. Materials must also be easily cleanable.

COS: All cut up sauce containers were discarded.