- In-use utensils, between-use storage
Observation: Plastic utensil used to scoop hold held chicken and vegetables from warmer drawers is stored in a container of room temperature water. Person in charge removed the water and stored the utensil in a dry container.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Squeeze bottle of spicy mayo (70F) stored on the prep counter was not properly cold held. Person in charge stated the bottle had been out for an hour an a half. The bottle was placed on ice for rapid cooling, and will be stored on an ice bath each day during preparation.
- Records maintained and made available to the regulatory authority up on request
Observation: Batch # 4 of acidified white rice was not entered into the HACCP entry for 10/13/15 at time of inspection. Person in charge stated the rice was made around 10:00 am. The entry was correctly logged.
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10/13/2015 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Ambient(48F) of the True Reach in cooler was not maintaining temperatures of 41F or below. At time of inspection maintenance was aware of the issue. Foods are stored in the main kitchen walk in cooler. Also ice baths are set up inside the cooler to control cold temperature temporarily. TCS foods on ice baths were holding at 41F or below. In three days AFC sushi will be done serving at this location for the summer break. The business will reopen in a new location in the lower IMU food service area. Employees are continuing to use ice baths for the remaining days while maintenance works on the coolers.
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05/13/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Crab salad(56F), cooked shrimp(55F), Ambient temp(56F). True Reach in cooler was not maintaining temperatures of 41F or below. Maintenance was called at time of inspection. Foods are stored in the main kitchen coolers. Also ice baths were set up inside the cooler to control cold temperature temporarily.
- Established procedures for responding to vomiting and diarrheal events
Observation: Noro virus bodily fluids clean-up procedure not available at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Hand washing sink in the AFC sushi prep area does not provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Water temperature was 74F. Employees are using the hand sink when hot water is available. If hot water is not working employees must walk down past the salad bar and around a corner to the nearest hand sink, but hand washing is available. Maintenance was called during inspection.
- Records maintained and made available to the regulatory authority up on request
Observation: True reach in cooler temperature was not recorded in the HACCP red book for yesterday and today. Person in charge entered in the True cooler temperature into log.
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05/06/2015 | Regular |
| No violation noted during this evaluation. | 01/09/2015 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand washing sink in the AFC sushi prep area does not provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Water temperature fluctuated from 68-90F at times. Employees are using the hand sink when hot water is available. If hot water is not working employees must walk down past the salad bar and around a corner to the nearest hand sink, but hand washing is available. Correct.
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11/13/2014 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available(65F) at the sushi prep area hand washing sink. Supply hot water minimum of 100F.
- Food is honestly presented
Observation: Containers of sushi in the retail cooler containing salmon on the ingredient label actually contains far, raised trout/steelhead. Manager relabeled the packages correctly and stated this fish came in instead of salmon and would not be used again. If used the labels must be corrected to show actual food ingredients.
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11/04/2014 | Regular |
| No violation noted during this evaluation. | 05/02/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish stored on the same tray as cooked food and above produce. Employee moved the raw fish to bottom shelf.
- Records maintained and made available to the regulatory authority up on request
Observation: Upon inspection rice had already been prepared and mixed with vinegar. No log entry was made for this batch of rice. Employee entered the batch information into the log book.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Crab salad(54F),Spicy sauce(55F), Ambient temp(55F). Reach in cooler was not maintaining temperatures of 41F or below. Maintenance was called and freon gas was added. Cooler temp dropped to 41F.
- When to wash
Observation: Employees are changing gloves without first washing hands. Discussed with staff.
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04/22/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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11/13/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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11/13/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observed consumer advisory dislcaimer display card was posted on the customer self-service sushi refrigeration unit. Display card did not identify the names of the sushi items served raw or undercooked.
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11/07/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observed consumer advisory dislcaimer display card was posted on the customer self-service sushi refrigeration unit. Display card did not identify the names of the sushi items served raw or undercooked.
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11/07/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/30/2013 | Routine |
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