RICE Restaurant & Sushi Bar

Inspector observed cold held TCS food in Sushi Bar display unit and on Sushi Bar countertop greater than 41 degrees F. COS PIC discarded cold held TCS products greater than 41 degrees F - PIC informed inspector the units were just turned on prior to service - inspector informed PIC the Sushi Display units must be 41 degrees F and below before storing cold held TCS food product. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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.

Inspector observed salmon and seabass thawing in ROP (Location: walk-in cooler on a speed rack). COS PIC discarded the salmon and seabass. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing.

Inspector observed raw shrimp, cooked shrimp, cooked chicken, and cooked beef in direct contact with ice (location: utensil pans in the prep top units - at the grill line). COS PIC discarded the TCS food product in direct contact with ice. CA: Unpackaged food may not be stored in direct contact with undrained ice.

Inspector observed knives on sushi line stored in pan of water. COS PIC pulled for wash, rinse, and sanitize. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container, in running water, in a container of water if the water is maintained at a temperature of at least 135°F, in a clean dry container washing at a minimum of every 4 hours, or using a clean knife each time.

Observed tuna thawing in ROP. Advised PIC: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing.

Observed handle broken at sushi hand sink.: replace missing piece or replace faucet.

Observed knives on sushi line stored in pan of water. COS pulled for wash. Advised PIC if utensils cannot be keep under running water or temperature control water at or above 135F, keep knives in clean dry container washing a minimum of very four hours or use clean knife each time.

Observed raw shrimp thawing above soy sauce. COS- raw items moved below RTE foods. Provided storage order handout to PIC and advise to ensure proper storage order in walk-in cooler and freezers.

Scallops in Prep Top cooler was 54 degrees F. Other items in prep top 41 degrees F and below. COS PIC discarded. Advised PIC if adding water to product add COLD water to keep items 41 degrees F and below.

Parasite destruction letters over a year old and unclear which items correspond to invoices. Advise PIC to contact supplier for new parasite destruction letters.

Observed noodles in the meat prep sink and vegetables in the 3 comp sink. COS relocated. Advised PIC to use designated sinks for designated purposes only.

Several TCS items not being cold-held at 41°F or below. See temp log. COS discarded. Advised PIC to cold hold at 41°F or below.

No written procedure or labels on products using time as a control. Advise PIC to keep a written procedure and labels on products using time as a control.

No measurable sanitizer in dish machine. COS switched to 3 comp. Advised PIC to fix dish machine so sanitizer reads 50-100 ppm chlorine.

Observed mold-like substance on ice bin lid. Advise PIC to increase cleaning frequency to prevent any mold-like substances.

Observed light gap at back door. Advise PIC to fix door so it is tight-fitting and denies access to pests.

Observed rice scoops stored in a cup of water. COS pulled for wash. Advised PIC in-use utensils should be kept under running water or temperature controlled water at 135°F.

Cutting boards heavily marked and stained. Advise PIC to resurface or replace cutting boards.

Observed employee belongings stored on shelves with dry storage in dry storage area. COS relocated. Advised PIC to store employee belongings in employee areas only.