Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge --- Neither the owner/operator, nor any other employee here has a current certified food manager (CFM) card. While the owner verbally shows great desire to run proper and effective food establishment, some of the more important and serious parts of running a food establishment at this initial time are not yet properly observed, monitored and checked. With food handling and service knowledge lacking, attending the class and passing the test for certified food manager is required; as well as maintaining certificate on site at all times to verify this. Inspector reviewed the main and more 'critical' points of safe food practices, however it is required at least one person obtain this important training and card within the next 90 days. Discussed the importance of, and meaning for having current CFM training; as well as a competent demonstration of the knowledge obtained thereby.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency --- Establishment has multiple items (spoons, spatulas, pans, cutting boards, etc) that were/are in use and not washed, rinsed, sanitized within 4 hours maximum. Various surfaces throughout the establishment (out in open ambient air temperatures) found used since open this morning (10 or 11:00am), and haven't been properly cleaned. Always keep food contact surfaces in rotation to be cleaned after use with "TCS" (potentially hazardous) food items after use, and never more than 4 hours maximum.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding --- Cooked white rice in large round cooker found holding at 122 - 127' F (with probing thermometer). Unit found turned off (per employee was because didn't want to over cook, and they had added vinegar thinking was ok. Establishment not under approved variance; no logs, no pH meter verification steps taken, etc. Rice embargoed at time of inspection. From now on, PIC committed to cook rice, then leave out only smaller portions to work with; cooling down other part of batch in refrigerators. Discussed proper hot holding and associated hazards.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding --- Lift-top unit at front of store found holding TCS foods out of temperature at 46' - 50' F (with probe thermometer); homemade cocktail sauce, salsa verde, shredded chicken. Further diagnosis with max/min found unit measuring 50' F minimum internally. Also found cracked, shelled eggs in pan pooling to be used for breading the sushi rolls prior to frying. Temperature of eggs 65' - 70', and were discarded immediately. All other TCS (potentially hazardous) foods were either embargoed, or moved to other functioning unit (if made only couple hours prior). After later review, manager claims to have found lift-top unit not plugged in (possibly became un-plugged somehow). Had manager re-plug unit back in, and continue to check that gets down to 41' F by tomorrow; notifying inspector by then. Will not hold TCS foods there again, until inspector okay's unit, or is fixed by licensed technician.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking --- Multiple refrigerated "TCS" food items not date marked, but per PIC had been cooked/processed more than 24 hours prior. Some of these were cocktail sauce, salsa verde, shredded chicken, shrimp ceviche, regular cooked shrimp. Most items were eventually discarded due to embargo, but any left were dated by employee for when made. Discussed proper date marking.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment --- The lift-top unit in front of establishment found to be failing and holding internal air temperature at 50' F (with max/min thermometer). Establishment moved all TCS foods to other functioning units. After later review, manager claims to have found lift-top unit not plugged in (possibly became un-plugged somehow). Had manager re-plug unit back in, and continue to check that gets down to 41' F by tomorrow; notifying inspector by then. Will not hold TCS foods there again, until inspector okay's unit, or is fixed by licensed technician and inspector is notified for a re-inspection.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --- Multiple cockroaches found on premises; living and crawling, as well as deceased. Per PIC the establishment was fumigated day prior, but had no receipt; saying manager of mall kept those records. Advised their chemical/service seems insufficient due to findings, but to have new service applied as soon as possible. Please send receipt to inspector when complete as re-inspection. Reviewed proper pest control and records.