Wasabi

Observed one plastic container of chicken cold held above 41 degrees F in walk-in cooler. (see food log) Rule: Corrective Action(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, 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. P: PIC discarded chicken.

Observed two containers of chicken cold held above 41 degrees F in walk-in cooler. (see food log) Rule: Corrective Action(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, 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. P: PIC discarded chicken.

Observed food cold held above 41 degrees F. (see food log) Rule: 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 or below or 135°F or above. Corrective Action: PIC discarded fish.

Observed handwashing sink located in warewashing area lacking paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf

Employee placed paper towels at handwashing sink.

Observed chicken breading, bread crumbs, sugar, salt, sesame seeds and various sauces not labeled. 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. Core items shall be corrected within 72 hours.

Observed two cell phones, charger, headphones, and two cups stored on shelf above prep-top cooler and prep table. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Person in charge moved items to designated area.

Observed signed copies of employee health policies for employees that were no longer employed with the food establishment. At the time of the inspection, the PIC stated that new employees were not aware of their reporting responsibilities (verbally or nonverbally) when it pertains to the six illnesses and five symptoms. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Must correct within 10 calendar days.

Observed the handwashing sink located in the main kitchen area near the back door with a can of raid and a single-use container stored in it.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

The PIC removed items from the handwashing sink.

Observed ice chute and the side of the ice machine located in the main kitchen area with a buildup of a black-like substance on it. 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:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(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.

Must correct within 72 hours.