SOHO HIBACHI

Observed new employee not trained on reporting symptoms. CA: Discussed training all new employees on reporting symptoms and diseases mandated reportable to pic by State Regulations for food service. COS: PIC will train new employee on symptoms and diseases to report to pic in a verifiable manner. Health Dept. will re-check

Observed food handler employee wash hands in food preparation sink. CA: Discussed with pic, employees should not use food preparation sinks to wash hands, only designated hand washing sinks should be used for washing hands. COS: pic educated employee and had employee wash hands in designated sink

Observed several food containers in walk in cooler not covered and container of food in reach in cooler. CA: Discussed with pic, all food must be covered unless it is in the cooling process and there is no contamination. COS: pic covered food.

Observed a significant amount of standing water in bottom of prep top cooler. CA: Discussed with pic, standing water in bottom of cooler and cooler needs to be repaired or serviced to prevent accumulation of water. COS: pic will have cooler repaired/serviced. Health Dept. will re-check

Observed personal food and other items in kitchen above prep cooler and in prep cooler not labeled and stored in separate location. CA: Discussed with pic, all personal food shall be labeled and separated from restaurant food and in container to prevent contamination. COS: pic removed all personal items and placed into separate area and container with label.

Observed raw shell eggs stored over open container of cut onions. Corrective Action: Discussed proper separation of raw animal foods and ready-to-eat foods with PIC. PIC moved raw shell eggs below cut onions.

Observed multiple packages of personal food items stored in walk-in cooler with food items used for the facility. Corrective Action: Discussed removing personal food items from walk-in freezer with PIC. PIC will designate employee to properly separate food items in walk-in freezer and remove unnecessary personal food items.

Observed multiple ceiling air vents with dust build-up and black discoloration throughout main kitchen area. Corrective Action: Discussed replacing or repainting air vent covers with PIC. Air vent convers may only be repainted white or a light color. Also discussed cleaning procedures and frequency to prevent build-up with PIC.

observed toxic pesticide for fly control stored beside food and to the left of grill area. CA: discussed poisonous pesticides with pic-pic removed from facility and pesticides inside kitchen area must be applied by licensed pest control.

Observed shrimp placed into cooler to cool down wrapped and in large quantities in large plastic tub (66 degree) CA: discussed placing shrimp into smaller quantities and in metal pans up high for air circulation with pic

Observed shrimp thawing in bucket of water. CA: discussed approved thawing methods with pic-pic placed shrimp into walk in cooler in an approved container

Observed buckets of shrimp in standing water thawed on floor. CA: discussed storage of food containers with pic-pic moved shrimp containers.

a basin of the 2 compartments produce sink used for rinsing blood from bag of raw chicken. CA: discussed with pic-pic cleaned and sanitized sink

Observed back screen door in need of repair. CA: discussed repairing screened door to prevent insects or rodents from entering kitchen with pic

Observed prep cooler racks peeling paint. CA: discussed replacing/repairing and sealing racks inside cooler with pic

observed plastic wrap wrapped around shelving and surfaces. CA: discussed plastic wrap and having cleanable surfaces with pic-pic will remove wrap

Observed storage shelving with single use containers with food build up on outside of packaging and sticky/running food dripping on shelving at left of grill CA: discussed cleaning area with pic

Observed sanitizing solution exceeding the maximum concentration allowed. Corrective Action: Discussed and educated PIC on preparing sanitizer solution with chlorine not to exceed 100 ppm. Discussed testing sanitizer solutions to ensure they are within the required concentration (50-100 ppm.)

Observed multiple potentially hazardous TCS foods cold-holding above 41 degrees in prep top cooler and lower reach-in cooler. Internal temperature measuring device in lower reach in cooler found to be 50 deg F.

CA: Discussed proper cold holding procedures and monitoring with PIC. TCS foods found to be less than 2 hours old were moved to walk-in cooler to rapidly cool back down to 41 deg F or below, including steak, shrimp, and chicken. Other food items greater than 2 hours old or without a known start time in the unit were discarded, including scallops, salmon, noodles and tofu. The unit was placed out of service and must be serviced by a licensed technician with associated documentation for review. This unit should not be used until it has been re-checked by the Health Department.

Observed large plastic container of blanched broccoli cooked at 1 PM cooling in large plastic container with lid at room temperature in main kitchen area. Temperature of broccoli measured 85 deg F. The broccoli in the grill prep top was found to be 68 deg F and had come from the same batch cooked at 1 PM.

CA: Discussed proper cooling methods and procedures. Because the broccoli was found to be less than 2 hours old, the large container and smaller container from the prep top were able to be moved to the walk-in cooler to properly cool. The large broccoli container was made into smaller portions in shallow, uncovered containers to allow for better air circulation and cooling.

Observed large batch of cooked noodles previously cooked at 1 PM cooling in deep pan in walk-in cooler measuring 62 deg F.

CA: Discussed proper cooling methods and procedures. Because the noodles were still within the 4-hour time limit, the noodles were divided into smaller portions in shallow, uncovered containers to allow for better air circulation and cooling.

Observed multiple cases of bulk food items (chicken, steak, shrimp) stored on floor in walk-in freezer. No shelving was noted in walk-in freezer. Observed cases of mayonnaise stored on the floor in dry storage area.

CA: PIC educated on proper storage. PIC will add additional storage in the walk-in freezer and dry storage area in order to properly store all food items at least 6" off the ground and protect them from possible contamination. This will be rechecked by the Health Department.

Observed ceiling tiles with food build-up throughout main kitchen area.

CA: Discussed cleaning procedures and increasing frequency with PIC. PIC will clean ceiling tiles and any other areas with food build-up in facility.