Oshi Poke Bowl & Sushi

Observed raw chicken stored above RTE sauces and raw shelled eggs, observed raw shelled eggs stored above sauces, and observed raw pork stored above vegetable in main kitchen’s reach in cooler. COS Foods arranged by cook temperatures.

Observed bottles of cleaning chemicals stored directly hooked on hand sink’s splash guard in FFS. CA Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS Removed

Observed several bulk containers of sauces stored directly on main kitchen’s floor. CA 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. COS Removed

Observed several shelves and coolers in main kitchen and front food service soiled and covered in debris. CA Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed an ice machine in the main kitchen and refrigerator on the front food service line that were not in use and in need of repairs.

PIC will discard the equipment that is not being used and/or cannot be repaired.

Observed several dry ingredient containers that weren’t labeled with their common food name.

Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC will label these containers.

Observed fake crab cooling fully covered in the second RICon the FFS line.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

PIC placed fake crab in metal containers and covered in plastic wrap and placed it in the RIC in the kitchen to finish cooling.

Observed scoop handles in TCS food in the last PTC on the FFS line.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

PIC removed handles and food from the fridge on the line.

Observed the reuse of single use items ranging from opened cans covered w/ plastic wrap, cardboard being used on shelves and in freezer as well as an old styrofoam container used to stabilize a cutting board.

1. Single-service and single-use articles may not be reused.

PIC discarded these items.