Rock N Roll Sushi

Observed sanitizer bucket stored next to panko bread crumbs and ginger containers. (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. EHS informed the PIC to separate the items to avoid potential contamination.

EHS observed in cabinet under drink machine with spilled sugar. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Informed PIC to have cabinets cleaned. This must be corrected by 04/16/25

EHS observed food debris under splash guard of both prep top coolers.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have food debris cleaned. This must be corrected by 04/17/25

EHS observed splatter on ceiling above prep top cooler. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have ceiling cleaned. This must be corrected by 04/17/25

EHS observed facility lacking temp logs for sushi rice that is used for time. EHS asked PIC for sushi temp log, and PIC stated that there are no temp logs.

EHS observed bar hand sink being used as a dump sink. EHS went to wash hands, and observed food in sink. PIC stated that it was mint. Bartender/server informed EHS that there is usually a strainer/catcher placed to catch food.

2. A handwashing facility may not be used for purposes other than handwashing. Pf EHS informed PIC that hand sink can only be used for hand washing purposes. PIC showed EHS that there is a dump bucker at bar. This was COS.

Observed multiple food containers stored on shelving as clean with visible label remains of the outer surface.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure labels are being removed. This must be corrected by 09/11/24

EHS observed wall and ceiling tiles over heat lamp with heavy dust-like and debris accumulation

b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls and ceilings cleaned. This must be corrected by 09/13/24

Observed items in the reach in refrigerator that did not cool properly; items were in the unit since 10/9/23 and 10/10/23 with temperatures between 43-45F. (d) Cooling.

1. 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. EHS informed male cook; he move items from the refrigerator to be trashed.

Observed multiple spray bottles of liquid with no labeling on the container. b) Working Containers, Common Name. 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. EHS informed PIC of the need to label all working containers with the common name of the product.

Observed female employee preparing soup without a hair restraint. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. EHS informed PIC that all individuals prepping or working with with should wear a hair restraint.

Observed female employee prepping in kitchen with a watch on her wrist. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed PIC that no jewelry is allowed on the hand/wrist except for a plain wedding band.

Observed dishes and single service containers stored with the food contact surface exposed. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. EHS informed PIC of the need to store dishes/food/drink containers inverted so that the food contact surface is not exposed to contamination.

Observed multiple food containers stored on shelving as clean with visible label remains of the outer surface. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean equipment thoroughly.

Observed facility's need to clean hood suppression system as cobwebs were present. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean.

Observed the need for a designated area for employee belongings: jackets on shelving with facility items; phone on beer kegerator at the bar, purse on cart with microwave near the bar; personal cup/water thermos stored on prep table and shelving with facility items. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC that employee belongings should be kept separate from facility items and that drinking is to occur from a disposable cup,lid,and straw.