POCHA

2-2D: .06(2)(o)Observed one handwashing sink filled with ice and another handwashing sink with a used knife in it. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (Person in Charge) removed the ice and knife from the handwashing sinks and sanitized them.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

8-2B: .07(6)(c)Observed multiple butane lighters and torches stored on/above kitchen prep tables. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC moved the butane lighters and torches the appropriate storage area.

12A: .04(4)(q)Observed multiple containers of food stored on the floor in the kitchen. 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: PIC moved the items at least 6 inches above the floor.

12C: .04(4)(m)Observed multiple in-use wet wiping clothes stored on the kitchen prep tables. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC moved the wet wiping clothes to a sanitizer bucket containing an adequate concentration of sanitizer.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken above raw eggs, raw beef above raw pork, raw chicken above raw squid, and raw chicken above raw beef in the up-right freezer and up-right cooler. All items were removed from the original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in Charge (PIC) reorganized the up-right freezer and up-right cooler to follow proper separation protection guidelines.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. SECOND CONSECUTIVE VIOLATION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC rewashed/sanitized the dishes and stored them in a way to properly air dry.