BUDI'S SUSHI TWO GO

Observed cooked eel (at 80F) and cooked shrimp tempura (at 66F) using time as a public health control (TPHC) without any indication of when the items must be discarded. CA: TCS (time/temperature controlled for safety) food on time shall be 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. COS: Employee started time log for the cooked eel and cooked shrimp tempura. Advised to add these food items to the time as a public health control procedures.

Observed lunch and regular menus with the consumer advisory in place but no asterisk on the menus notating which food items specifically will be consumed raw or undercooked. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness;

Observed lunch and regular menus with the consumer advisory in place but no asterisk on the menus notating which food items specifically will be consumed raw or undercooked. CA: Educated the PIC that identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients is required on both menus.

Observed employee pouring water in the hand sink. CA: A handwashing facility may not be used for purposes other than handwashing.

Observed no asterisk on menu notating which food items will be consume raw or undercooked. Observed menu with **Allergy disclaimer.

Observed improper cooling methods with Fresh salmon and cream cheese. CA: Cooling method can be followed by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath or placing the food in the cooler/freezer by loosely covered, or uncovered if protected from overhead contamination. COS: Food item was placed in the freezer to cool down.

Observed dish racks shelves to be unclean with "clean pots and pens" stored on shelves. CA: All food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. COS: Pot and pens stored on shelves were voluntary discarded by PIC (Person in charge).