Circle Sushi

Observed raw shrimp, salmon, and chicken stored above 41F in RIC in back of kitchen. CA: PIC discarded all items.

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

Observed hazardous chemicals stored near RTE food on prep table in back of kitchen. CA: PIC moved chemicals to a designated chemical storage area.

c) Storage, Separation. 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

At the time of the inspection, PIC had hot water turned-off at hand-washing sink. CA: PIC turned the hot water on.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

Observed employees items stored with customer food throughout kitchen. CA: PIC will create an employee designated area for employee belonging.

Observed raw flounder being thawed at room temperature on top of cooler. COS: PIC placed food item under cool running water. ) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
2. Completely submerged under running water:

Observed heavy build-up of dust on grill hood. CA: Advised PIC to routinely clean surface in-between service. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed raw chicken being thawed at room temperature in three compartment sink. COS: PIC placed under running water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (ii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked in reach-in coolers in main kitchen area. CA: EHS educated PIC on proper date-marking procedures.

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed drink items stored directly on the floor in pantry area. CA: Advised PIC to ensure food items are stored at least 6 inches off the floor. 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.

Observed a build-up of grease on grill hood in the main kitchen area. CA: Advised PIC to routinely clean grill hood. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.