Extreme Teriyaki Grill Express

Observed open package of tofu in walk in cooler. Advised PIC to throw away tofu as it was unknown how long it has been there. Store the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed lack of first aid kit in restaurant facility. Advised PIC to have a fully stocked first aid kit. First-aid Supplies, Storage. First-aid supplies that are in a food service establishment for the employee’s use shall be:

1. Labeled with the manufacturer’s label; Pf and

2. 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. P

Observed sanitation bucket and soy sauce on the floor in the main kitchen. CA advised PIC to move bucket and soy sauce off of the floor and store 6” above ground. Store items At least 6 inches (15 centimeters) above the floor.

Observed incorrect ordering of raw chicken over rte sauces and raw beef in reach in coolers. ca advised pic to order food according to the food code.

Observed pic inability to correctly perform duties to prevent food borne illness hazards. Ca advised pic to routinely follow food code to prevent contributing to food borne illness hazards.

Observed several employee reusable containers being used in the main kitchen. Ca advised pic that employees are only able to drink from single use cups with lid and straw.

Observed shrimp tempura and crab Rangoon uncovered in reach in coolers in the main kitchen and ffs. As well as improperly labeled and placed flour. Ca advised pic to cover and correctly place food items.

Observed no paper towels at kitchen hand sink. All handwashing sinks shall be maintained so that it is accessible at all times for employee use. Pf CA-MOD replaced paper towels

Observed pink slime inside walls of ice machine. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to clean inside ice machine immediately

Observed shelled eggs stored directly above RTE (cucumber) in WIC Segregation PIC immediately corrected stacking. Educated PIC on the importance of proper stacking to avoid contamination.

Observed employees use same cooking utensils to cook chicken and shrimp Packaged & Unpackaged Food Separation, Packaging, and Segregation CA: Food shall be protected from cross contamination by: Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils;

Observed TCS items >41F veggie rolls 51F Cold Holding PIC immediately placed items in another RIC to bring to acceptable temperature

Observed failure to provide written procedures for food items (sushi rice) placed on Time as a Public Health Control(TPHC). Time as a Public Health Control (TPHC) CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:

Observed failure to post most current food inspection report Displaying of the Inspection Report CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed Lowboy at ambient temperature 51F Good Repair and Proper Adjustment CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed broken gasket at WIC Good Repair & Proper Adjustment CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed raw chicken stored next to raw shrimp both stored above raw beef. Observed raw beef and raw chicken stored amongst RTE foods. Contamination should be prevented by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Advised employees to discard of food and reorganize.

Observed failure to maintain TCS food items (chicken, beef, shrimp, egg rolls, Rangoon) at or below 41F. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Instructed employees to discard all food in drawers and counters and to relocated fresh items to walk in or reach in cooler.

Observed rice holding at 130 degrees. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised employees to discard rice.

No person in charge at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance. Educated staff on the need for a PIC at all times.

Observed hand washing sink blocked with stacks of food. Hand washing sinks must be accessible at all times. Advised staff to move boxes.

Observed no sanitizer available in facility. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P

PIC will obtain EPA and NFS approved sanitizer.

Observed food stored in walk in cooler with no dates. Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will have employees date mark all items.

Observed shrimp and chicken thawing in standing water or running water that is not free flowing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); Employees pulled drain on sink with shrimp to allow free flowing water and discarded chicken.

Observed food stored directly on floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. The PIC will relocate all items and have additional storage installed if required.

Observed failure to post hand washing signs at hand sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. The PIC will obtain hand washing signs.

Observed heavy grease buildup on all surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have areas cleaned.

Observed large amount of grease buildup on floors, walls, and ceiling. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have locations cleaned.

Observed insufficient ventilation hood, allowing grease to buildup on sides of hood, walls, and ceilings of establishment. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. The PIC will have vent hood repaired or replaced.

Observed failure to post valid food service permit. Permit posted has expiration date of (1/1/2022). The permit, or copy thereof, and the current inspection report must be displayed for public view and protected from inclement weather. The PIC will obtain a copy of the food service permit and post it.

Observed raw chicken stored above raw beef. Contamination should be prevented by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. PIC reorganized drawer.

Observed heavy buildup on surface of customer trashcan. Lid of icemaker sticky to the touch. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have areas cleaned.

Observed buildup around floors and walls. Floor is greasy and sticky. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have locations cleaned.