Wasabi Japanese Steakhouse

Observed several time/temperature control for safety foods cold holding above 41*F in reach in cooler and walk in cooler. 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. COS: Food was discarded or cooled down (see temperature log).

Observed cooked rice cooling in walk in cooler for about three hours at 125*F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: Employee discarded rice.

Observed cooked sushi rice with expired time stamp identification from two days prior. (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.PCOS: Person in charge updated time log to current day and time of sushi rice and educated sushi chef.

Observed cooked rice cooling in densely packed plastic containers with the lid on. Containers were stacked on top of each other in the walk in with temperatures of 125F and 57F. Observed large portion of raw shrimp in reach in cooler with contents exceeding the top of the large container it was stored in. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Employee discarded rice and was advised to use shallow metal pans and place rice on a rack in the walk in cooler, uncovered, to facilitate rapid cooling. Raw shrimp was placed in separate containers with ice to cool down.

Observed containers of shrimp, crab rangoon, beef, and chicken stored uncovered in the reach-in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge properly covered all food items.

Observed sticker remnants on many of the metal container lids throughout the main kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge removed lids and replaced with lids free of sticker remnants.

Observed bowls being used as scoops for the veggies in the prep top cooler as well as the rice container in the walk-in cooler in the main kitchen. 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).

Person in charge removed bowls from food.

Observed raw seafood (lobster and salmon) stored at the bottom of the reach-in cooler next to raw chicken breast. Food shall be protected from cross contamination by: 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

PIC had food employee rearrange items in the cooler based on its minimum cook temperatures.

Observed food employee eating food in the main kitchen area near the prep top table. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. PIC informed food employee about not eating in the main kitchen area and directed employee to designated area.

Observed no handwashing cleanser at any of the handwashing sinks in the main kitchen area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC put soap at all handwashing sinks in the main kitchen area.

Observed no handwashing cleanser at any of the handwashing sinks in the main kitchen area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC put soap at all handwashing sinks in the main kitchen area.

Observed no hand drying provisions at the handwashing sink near the prep table area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

PIC placed paper towels at handwashing sink near the prep table area.

Observed several food items uncovered in the reach-in cooler next to the rice cooker. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC made sure to pull those items and wrap them to keep from getting contaminated.

Observed live bug in container of rice. Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded rice.

Observed containers of sushi rice and shrimp tempura with single-use articles stored inside. Single-service and single-use articles may not be reused. COS: PIC took single-use articles out of the food.

Observed containers of soy sauce and teriyaki sauce stored on the floor located in the walk-in cooler and dry storage closet. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Core item must be corrected within 72 hours.