FRESH TO ORDER

Observed tuna thawing in prep top cooler without the removal of reduced oxygen packaging stated in the instructions written on the packing. CA: Time/temperature control for safety food shall be thawed according to the packaging label. 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.

Observed food debris and spillage debris on the floor in main kitchen and dish area. Observed broken floor tiles in main kitchen. Advised to deep clean between the floor tiles in the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed food containers of sausage, beets, cauliflower, and salsa in the prep top coolers without any lids or coverings. COS: Food employee provided plastic coverings for each food container.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed the floor in the walk-in cooler with food debris and spillage.

CA: All physical facilities shall be maintained in good repair. Observed food debris and spillage debris on the floor in main kitchen and dish area.

CA: There must be a person in charge on the premises of the food service establishment at all times. Upon arrival for inspection, there was no PIC. COS: Within 18 minutes of inspection, PIC arrived.

CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P
2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P Observed no Employee Health Policy and PIC did not know about reporting for symptoms and foodborne illnesses. Left PIC with EHP forms.

CA: 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. Observed food employee drinking from water bottle in main kitchen. COS: Food employee moved from kitchen to designated area.

CA: Cleaned equipment and utensils, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Observed scoop for ice stored in cardboard box containing food items. COS: PIC moved scoop to dish area to be cleaned.

CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Observed employee bag and drink on shelf next to and above food items. COS: Food employee moved items to designated employee area.