Hungry Station

4-1A. Observed raw animal foods stored over ready-to eat food. The manager corrected during the inspection.

10D.Observed several bulk food items not identified with the common name of the food product.

11C. Observed TCS food thawed in standing water.

12A. Food products observed stored on floors inside the walk in freezer.

15C.Observed exterior surfaces of the the ice machine in need of cleaning due to accumulated dust and grease.

4-2B. Observed discolored mold -like substance on the interior surfaces of the ice machine. Clean to sight and touch.

10D. Observed several bulk food container not identified with the common name of the food product.

15B. No chemical test kit provided for measuring sanitizer at the three compartment sink.

6-1A. Observed TCS food cold held in sushi display unit and prep cooler at temperature above 41 degrees Fahrenheit. Owner discarded product during the inspection.

6-2. Observed prepared TCS food stored with no date or food preparation or date for disposal. The owner marked product with date of preparation.

14B. Observed utensil stored in the hand wash sink.

17A. No waste receptacles adjacent to several hand sinks.

Observed eggs improperly stored at 60 degrees in the food preparation area. The eggs were discarded by the PIC. PIC will use TPHC for eggs, sushi rice, and sushi in the mobile display case.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed in use utensils being stored in stagnant water. In use utensils must be stored in a clean dry container or hot water at a temperature of 135 degrees or higher. Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).