Poke & Ramen

Inspector notes: Observed hand sink in front food service kitchen where the warm water nozzle was loose and unable to run hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Discussed with PIC that hand sinks need both hot and cold water and that it needs to be repaired within the week.

Inspector notes: Observation: Front and rear handsinks observed without a supply of paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: Employee restocked both handsinks with paper towels.

Inspector notes: Observation: Consumer Advisory is not provided on menu or in public view for the tuna, salmon, and imitation crab that is served raw to consumers. CA 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective writt...

Inspector notes: Observed boiled eggs in two bins beneath prep top cooler 2, that had temperatures of 48 and 43. Also observed cooked chicken in a large pan in the reach in cooler that had a temperature of 51. PIC stated that both boiled eggs and cooked chicken were prepared yesterday. 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 voluntarily discard...

Inspector notes: Observed salmon thawing in the reach in cooler in reduced oxygen packaging. 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: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. PIC voluntarily removed salmon from reduced oxygen packaging to properly thaw in cooler.