Bowls & Bubbles

Inspector notes: Observed ice machine to have slime like build up on baffles where ice is dispensed. RCA: Directed PIC to empty and properly wash, rinse and sanitize ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed several TCS items held inside cold-holding bar and on ice baths to be above 41F (see temperature log). COS: PIC stated items were placed on cold-holding around 12pm and items were placed on ice baths around 11:30 AM. PIC instructed to place items on ice bath to rapidly cool.

Inspector notes: Observed sanitizer compartment with dishes inside to have a quaternary sanitizer concentration of 0 ppm. COS: PIC manually added quaternary sanitizer to compartment and adjusted until at a concentration of 400ppm for sanitizing.

Inspector notes: Observed milk in reach-in cooler to be cold-holding above 41F (see temperature log). Observed ambient temperature of 47F. Observed tuna and salmon on line at 47 and 50 degrees. PIC stated it was not intention to use 4-hour or 6-hour rule. If time as a public health control is being used, records of procedures must be on-file. COS: PIC discarded all dairy products from reach-in cooler. PIC was instructed to place all raw seafood products placed at 10 AM on line on ice to rapidly cool.

Inspector notes: Observed red bucket for quaternary sanitizer to have a concentration of 0 PPM. RCA: Have quaternary sanitizer dispenser serviced at three-compartment sink to ensure proper concentration.

Inspector notes: Observed no consumer advisory for raw/undercooked items on the menu posted within facility or on online menu. RCA: Except as specified in subsections (5)(a)3, and (5)(a)(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 written means. The disclosure and reminder s...

Inspector notes: Observed that PIC had no CFSM, observed a lack of managerial control as evidenced by multiple Priority item violations, PIC was unable to demonstrate knowledge of minimum cold-holding and hot-holding temperatures for different TCS food items.