Sweet Tuna

Inspector observed labels & label reside on utensils stored clean. COS PIC pulled utensils to be washed, rinsed, and sanitized. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector observed dark slimy mold like substance in the ice machine (location: on the white panel at the ice tray). COS PIC burned ice then cleaned and sanitized ice machine. CA: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Inspector observed sesame not listed on the written allergen notification - posted for customers to view. CA: 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Inspector provided informational document.

Inspector observed light gap at exterior door leading into main kitchen. Corrective action: Doors must be tight-fitting with no visible day light.

Inspector observed light gap at exterior door leading into main kitchen. Corrective action: Doors must be tight-fitting with no visible day light.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Inspector observed food handler talking on their cell phone, then touched their hair, then put on gloves, then helped a customer by starting to make their order without washing their hands prior to donning gloves. Corrective action: Food handlers must wash hands when changing tasks and before food preparation.

CSFM not conducting active managerial control. Corrective action: CFSM must conduct active managerial control.

Inspector asked PIC how they wash the rice paddles and PIC stated they use the FFS hand sink to rinse the paddle off. Corrective action: Utensils must washed, rinsed, and sanitized in their 3-compartment sink; Hand sinks are for hand washing only.

Inspector observed a thick, slimy green and black ring dislodge from the "Yuzu Lemonade" nozzle when wiped with a napkin. Corrective action: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at any time when contamination may have occurred, and at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles.

Inspector observed crab salad and cream cheese cold-held in the FFS prep-top cooler without dates marked; PIC stated both items are held in prep-top cooler over 24 hours. Corrective action: TCS items held longer than 24 hours must be date marked.

Inspector observed first aid kits stored over prep sink and ice machine. Corrective action: First aid must be stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

Inspector observed diced raw tuna and diced raw salmon stored in reach-in freezer in ROP with a date of "4/20"; PIC stated they ROP the fish in-house using a Food Saver branded vacuum sealer. Corrective action: ROP stored more than 48 hours requires a HACCP plan to be submitted for review by local health authority..

Inspector observed containers of yum yum sauce dated "5/5", "5/29", and "5/29"; contents started separating into layers. PIC stated they leave the yum yum to ferment like kimchi. Corrective action: Fermenting requires a HACCP plan to be submitted for review by local health authority.

Inspector observed light gap at exterior door leading into main kitchen. Corrective action: Doors must be tight-fitting with no visible day light.

Inspector observed leak at 3 comp sink being collected into a cup. Corrective action: The plumbing system shall be repaired according to law and maintained in good repair.

Inspector observed foil lining prep-top cooler lid and a towel lining the bottom of a reach-in cooler. Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector observed a Hanil branded Mini Dehydrator stored in kitchen. Corrective action: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs.

Inspector observed glass noodles stored in a plastic to-go bag that is not intended to be a FCS. Corrective action: Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition; Food Contact Surfaces must be food grade.

Inspector observed food handler hop up on front counter, that is used to pass customers their order, and climb back over to re-enter kitchen. Corrective action: Clean and sanitize the counter; employees need to use appropriate entrances/exits to kitchen.

Inspector observed dusty ceiling vents over food prep areas. Corrective action: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector observed upper sneeze shield missing over hot-held meats in the Front Food Service area and a broken crock handle in the main kitchen. Corrective action: The sneeze shield must be in good repair and properly adjusted to protect food from contamination; equipment must be in good repair.

Inspector observed utensil pan in prep-top cooler being propped up with plastic bags taped into a wedge shape. COS - PIC removed wedge. Corrective action: Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed beef cold held at 46 degrees F from previous day. COS PIC discarded. Advised PIC that all cold held foods must be 41 degrees F and below.