TODAM

3-1D: .04(5)(f)Observed the facility was preparing Raw pollock and just searing the outside without a parasite destruction letter. The item was not listed on the menu.// Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P)
2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or
3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P) Corrective Actions: The raw pollock was discarded.//

8-2B: .07(6)(b)Observed that the facility had several spray bottles of chemicals ( oven cleaner, sanitizer, bleach) that did not have a label identifying the contents.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge labeled the spray bottles with the common chemical name.//

18: .07(2)(m)Observed that the back door in the food storage hallway was propped open with no air curtain or screen.// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C) Corrective Actions: The door was closed tightly.//

2-2B: .03(5)(j)1&2Observed an employee drink in an open cup with no lid or straw stored above the open top prep cooler.// 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: The employee drink was discarded.//

8-2B: .07(6)(g)The in-use sanitizer bucket was at a concentration that was higher than the maximum allowed for chlorine bleach.// Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge remade the sanitizer bucket so that it was within the correct concentration of 50-100ppm.//

8-2B: .07(6)(c)Observed gas torches and butane lighters that were being stored above the open top prep cooler that is filled with food.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: The person in charge relocated the gas torches and butane lighters. They were placed in a location that was away from food and single use items.//

12C: .04(4)(m)Observed several wet wiping cloths stored on the prep tables in between uses.// 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: Person in charge put the wiping cloths in the sanitizer buckets.//

15A: .05(6)(a)Observed that the walk-in freezer has an accumulation of ice all around the seal and on the floor. The door does not close completely with the ice.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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)

17D: .07(4)(b)Observed employee personal items stored on top of food under the prep table in front of the ice machine. Also observed employee food stored over customer food in the two door refrigerator.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge removed the personal items from the food storage and rearranged the employee food so that it was stored below customer food.//

3-1C: .04(1)Observed two containers of food that had a mold like growth in walk-in cooler.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded the food that had a mold like growth.//

14A: .04(4)(k)Observed in-use utensils stored in water that was below 135° F.// 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: Person in charge removed the utensils from the water and placed them in a clean, dry, container.//

15A: .05(6)(a)Observed that the walk-in freezer has an accumulation of ice near the condenser unit and around the door.// 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)

6-1A: .04(6)(f)Observed a large container of individually portioned cooked pigs feet in the walk in cooler and a two large bags of bean sprouts in the reach in cooler that were being held higher than 41° F. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the large container of portioned pigs feet and the two bags of bean sprouts.//

8-2B: .07(6)(b)Observed containers of sanitizer that were not labeled with the common name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge labeled the sanitizer buckets and spray bottle with the common name.//

10D: .04(4)(d)Observed multiple containers of soy sauce, oil, black pepper, sugar, oyster sauce, salt, Dashida, Hondashi, and MSG that were not labeled with the common food name. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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. (C) Corrective Actions: Person in charge labeled all working food containers with the common food name.//

12A: .04(4)(q)Observed soy sauce and hot sauce stored on the floor.// 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 relocated the soy sauce and the hot sauce so that it was not stored on the floor.//

15A: .05(1)(a)Observed that cardboard was being used for shelf liner on all shelves in the kitchen. Cardboard was also being used as a shelf liner in the server area under a portable cooler.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person in charge removed all cardboard and discarded it. All shelves are now free of cardboard.//

15B: .05(3)(h),(i)Observed that the facility does not have any test strips for testing the chlorine sanitizer.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

18: .07(5)(k)Observed a live bug in the back of the open top prep cooler.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(2)(m)The back door in the kitchen has gaps on the sides and on the threshold where visible sunlight can be seen.// 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)