KITCHEN MASTER

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that any employee was informed of their responsibility to report symptoms and/or diseases.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(k)1&2Observed employees drinking from personal Stanley cups and tumblers on the cookline, in the sushi area, and in the bar area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All personal tumblers and Stanley Cups were relocated to a designated space out of the kitchen. All employees were allowed to pour drinks into a disposable cup with a lid and straw for drinking on the cookline.//

3-1D: .04(5)(f)The facility does not have a parasite destruction letter for the salmon, smoked salmon, Uni, hammerfish and shrimp.// If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf) Corrective Actions: The facility will remove the salmon, smoked salmon, uni, hammerfish and sweet shrimp from the sushi menu until a parasite destruction letter can be obtained from the supplier.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed several containers of raw chicken stored over raw beef and raw pork in the walk in cooler. The person in charge rearranged the sushi cooler so that the raw fish was stored below the ready to eat sauces.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) 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, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The person in charge rearranged the walk-in cooler so that the raw chicken was stored below any beef or pork. Observed raw fish stored over ready to eat sauces in the sushi cooler.////

4-2B: .05(6)(n)Observed several in-use sanitizer buckets that were at a concentration below the minimum for Quat sanitizer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge remade all the sanitizer buckets within the parameters for the Quat sanitizer.//

10D: .04(4)(d)Observed multiple containers of food that were not labeled with the common food name.// 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 clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge had labels put on all food containers.//

4-2B: .05(8)(a)Observed 2 employees on 2 separate occasions wash and rinse dishes and store as clean without sanitizing. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Employees washed, rinsed, and sanitized dishes.

8-2B: .07(6)(c)Observed several butane torches and lighters stored with and above food and single use items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Butane torches and lighters moved to bottom shelves.

11A: .04(6)(e)Facility using improper methods for cooling time/temperature control for safety (TCS) foods (cut cabbage and cut tofu). Foods cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were moved to the walk in freezer since time for cooling foods remained. Discussed with manager that foods should be cooled to 41F in the walk in cooler or walk in freezer before placing in the prep line coolers.

11C: .04(6)(c)At time of inspection, observed 2 containers of frozen raw meat thawing at room temperature. Observed raw beef thawing in the meat sink and submerged under running water that was at a temperature greater than 70F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods were moved to the walk in cooler to continue thawing.