VOLCANO STEAK AND SUSHI

4-2B: .05(8)(b)Observed dishwashing machine to not reach the temperature of 160 or above. The temp reached was 94 degrees. Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: Person in charge setup sanitizing in 3 compartment sink.

4-2B: .05(7)(a)1Observed soda machine to have black build-up on the nozzle. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge cleaned nozzles.

12A: .04(4)(q)Observed multiple boxes of food being stored on the floor of the freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge lifted boxes off of the floor and made sure they were stored at least 6 inches off of the floor.

18: .07(2)(m)Observed the backdoor leading into the kitchen to not be able to close completely on its own. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Person in charge tightened hinges so that the door will close completely on its own.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers stored on prep tables with customer food, in clean dishes area, and on the top shelf of a prep cooler above customer food Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were discarded

2-2D: .06(2)(o)Observed several items in multiple handwashing sinks in the kitchen (ice in the front drink station handwashing sink, mop heads at the dish area handwashing sink, a bleach bottle in a handwashing sink in the back of the kitchen, and a hose draining water from the sushi prep cooler in the side sushi handwashing sink). 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from the handwashing sinks.

6-1A: .04(6)(f)Multiple time/temperature control for safety foods cold holding improperly (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the sushi reach in cooler.

6-1C: .04(6)(d)Observed multiple TCS foods not cooling at a fast enough rate to cool properly (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Alternate cooling methods were provided.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked broccoli cooling in large, deep, plastic containers while covered and stacked in a walk in cooler that is not working properly. Lettuce cooling in a large, deep, plastic container with ice water, however, ice had melted. Cream cheese cooling in a sushi display cooler where high levels of worker activity occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Instructed person in charge to have employees place cooked broccoli in a thin layer on sheet pans and move to the top shelf of a walk in cooler that is working properly. Instructed person in charge to add more ice to lettuce and to stir lettuce. Instructed sushi chef to place cut cream cheese in the main sushi cooler.

15A: .05(6)(a)The ambient air temperature of the central walk in cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2D: .06(2)(o)Observed pitchers in two hand sinks at the server drink station. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) removed items from hand sink.

SECOND REPEAT VIOLATION

6-2: .04(6)(g)Observed pot stickers (with cooked beef and pork) that were inside the walk-in freezer that were prepared last week without any prepare date. Sauerkrat is walk-in cooler that made two days ago that did not have a date mark. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked items.

14A: .04(4)(k)Observed facility using cups as scoops for rice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC placed scoops with handles by rice containers.

17D: .07(4)(b)Observed employee drinks stored over a prep table and in the upright cooler there was employee food over customer food. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: PIC stored employee items in appropriate place.