3-402.11; Priority Foundation; Facility missing parasite destruction form for undercooked salmon prepared and served at the Sushi Station. Except as specified in par. (B) of this section, 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 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured FISH, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. VR- Verification shall be made by Sept 23rd.
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21.
3-501.16(A)(1) ; Priority; Noted pans of chicken dumplings, egg rolls and chicken wings were temping below 135 F on the buffet Line (see temp log). TCS items must be held at 135 F or above for hot holding. CDI- Items reheated and placed back out on the line. Discussed not double panning items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted several TCS items in the prep cooler, Dessert Bar and Sushi station that were reading above 41 F (see temp log). TCS items must be maintained at 41 F or below. CDI- items at the Sushi and dessert bar were discarded and replaced. Noted ambient air for prep cooler adjusted to 38 F. Discussed using Time as Public Health for items at the Buffet Line. EHS provided template for TPHC written procedures. Follow-up will be made no later than Sept 27th for progress of completion for TPHC written procedures.
1.5
28.
7-102.11; Priority Foundation; Observed a few working spray bottles of degreaser not labeled. 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. CDI- Spray bottles relabeled.
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35.
3-501.13 ; Priority Foundation; Found a vacuum pack of raw tuna thawing in a prep cooler. Cut open vacuum sealed packs of fish while thawing. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI- Employee removed items from vacuum package.
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36.
Noted ambient air thermometer missing from prep cooler unit. Replace ambient air thermometer. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Follow-up Verification visit shall be made by Sept 30th.
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37.
3-302.12; Core; Labels missing for working squeeze bottles/containers of soy sauce, white sauce and spices. 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 identified with the common name of the FOOD.
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39.
3-305.11; Core; Noted a container of egg rolls were stored on the floor in the walk-in freezer unit. Keep food at least 6 inches off the floor in a clean, dry location.
1.0
44.
4-901.11; Core; Noted dishes stacked while still wet. Cross stack the dishes to allow the air drying process to take place. There were many dishes stacked wet this item is a repeat item from the last inspection
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47.
4-501.11; Core; The walk-in cooler gaskets are significantly torn and damaged. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Replace gaskets.
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49.
4-601.11(B) and (C); Core; Observed residue build-up along the rear prep table surfaces and bottom shelving spaces. Also noted accumulation of residue build up along the top surface of the chemical dishmachine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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54.
5-501.115; Core; Noted boxes of cardboard boxes and litter on the ground near the recyclable dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.5
54.
5-501.113; Core; Noted sliding doors on the outside dumpster and recyclable unit were left opened. Keep sliding doors closed in between use.
0.0
54.
5-501.114; Core; Missing drain plug for outside recyclable dumpster. Contact Waste Management at 203-444-6724 to have drain plug replaced.
