Rock N Roll Sushi

Observed pooled eggs improperly stored in an ice bath with a temperature of 49F. The item was stored right next to the grill and may have contributed to the raise in temperature. The item was placed in the ice bath less than 30 minutes. 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 or below. Employee made a new ice bath for the item.

Observed clean food containers being wet stacked on the drying rack next to the prep top cooler. After cleaning and sanitizing, equipment and utensils Shall be air-dried or used after adequate draining before contact with food. Coach employees to allow the food containers to air-dry before being stacked for storage.

Observed several food-grade containers that have been washed, rinsed, and sanitized with old food label residue on them. Equipment, food-contact surfaces, and utensils shall be clean to the sight and touch. Recommend pre-soaking the food containers prior to wash, rinsing and sanitizing to assist with removing the old food labels.

Observed several food grade containers that have been washed, rinsed, and sanitized with old food labels on them. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. I recommend pre-soaking the food containers prior to wash, rinsing and sanitizing to assist with removing the old food labels.

Observed 0 parts per million (ppm) of sanitizer solution inside the sani buckets. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Corrected on Site (COS): The sanitizer solution was low inside of the package. A new package of the solution was connected and the buckets were remade with 200 ppm of Quat sanitizer solution.

Observed no high-temperature dish machine test strips for the high-temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Purchase high-temperature dish machine test strips.

Observed a shot jigger being stored in the handsink in the bar area. A handwashing facility may not be used for purposes other than handwashing. Educate employees on handsink usage, PIC removed jigger from handsink.

Observed pooled eggs improperly stored in an ice bath with a temperature of 54F. Employee stated the food was out for less than thirty minutes. 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 or below. Employee moved food to reach in cooler to decrease the temperature.

Observed cooked shrimp tempura sitting on the counter not under temperature control nor being held on time as public health control with a temperature of 106F. 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 135°F or above. Employee discarded the food.

Observed container of sushi rice being held on time as public health control (TPHC) with no start or discard times. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Employee stated the rice were kept from yesterday. Food items that are being held on TPHC must be discarded after the alloted time frame. Food discarded.

Observed numerous priority violations during today's inspection: not properly holding time/temperature control for safety foods at appropriate temperatures, not properly following time as public health control procedures, improper sanitizing of food utensils and surfaces. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train stuff on proper food handling procedures.

Observed 0 parts per million (ppm) of sanitizer solution inside the sani buckets. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced.

Observed an employee wash and rinse food container. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee washed, rinsed and sanitized the utensil.

Observed pink organic substance inside the ice chute. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Wash, rinse and sanitize the surface.

Observed container of sushi rice being held on time as public health control with no start or discard times. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Person in charge placed discard label on container.