SHOYA JAPANESE RESTAURANT

Observed a packaged metal tray of raw salmon about to be prepped that was stored on top of a garbage can in the prep area of the main kitchen. Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Discussed with PIC to sanitize tray and relocate to a countertop prep area.

Observed live fruit fly inside a covered container fish cakes with sauce marinade.

Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

PIC voluntarily discarded the food.

Observed a small live roach crawling on the overhead surface above the prep-top cooler of the main kitchen.

Controlling Pests (Pf, C) (k) Controlling Pests. 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.

Discussed with PIC to contact pest control and pointed out the live roach to both the PIC and another food service employee.

Observed both hand sinks in the sushi bar area containing bowls placed to catch leaks, which may obstruct proper handwashing.

Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf
3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Discussed with PIC, the need to remove bowls and repair leaks so that hand wash sink is accessible at all times.

Observed food service employee grab shredded vegetables with bare hands and place it onto tray with ready to eat meat to serve to customer.

Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).
2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P
3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

PIC instructed the food service employee to discard the vegetables that had been touched with bare hands and to prepare a new plate. Discussed with the PIC the need for additional training on avoiding bare-hand contact with ready-to-eat foods.

Observed food service employee cooking chicken kabobs on the grill. After cooking was completed, the internal temperature of the chicken was measured at 142°F, which is below the required minimum cooking temperature for poultry of 165°F.

Raw Animal Foods (P, Pf) (5) Pathogen Destruction. (a) Raw Animal Foods.

1. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:(iii) 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P

PIC instructed food service employee to recook chicken kabob. The final temperature was measure at 199 degrees Fahrenheit.

Observed multiple TCS foods above the cold holding temperature of 41°F in the fish display cooler, including raw salmon at 47°F, seafood mix at 46°F, raw octopus at 46°F, scallops at 46°F, and roe at 46°F.

Time/Temperature Control for Safety; Cold Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC put all foods held in fish display coolers on ice baths to rapidly cool.