Fugu Express

Inspector notes: Observed the following: -Employee wash a dish, put on gloves, then proceed to touch various equipment in main kitchen without washing hands beforehand. -Employee eat food, put gloves on, the proceed to touch various equipment in main kitchen without washing hands beforehand. C/A: . Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable...

Inspector notes: Observed the only hand sink in main kitchen completely blocked by a pile of boxes. Observed the hand sink in front service being used as a dump sink and also being used to wet cloths. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. COS: EHS informed manager and employees to only use the hand sink for handwashing.

Inspector notes: Observed employee eating food and drinking (open cup) at the prep table in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: Employee resumed their meal in the dining area.

Inspector notes: Observed several containers of stagnant room temperature water holding scoops in front service and main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. COS: Water replaced with clean boiling water

Inspector notes: Observed a food employee handle raw chicken, exit through the back door, then re-enter the kitchen and touch multiple surfaces and items without first washing their hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles Pand: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the contain...

Inspector notes: Observed discard time not being recorded for white rice on TPHC behind sushi counter. C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and r...

Inspector notes: Observed several TCS foods in reach-in cooler 3 (main kitchen) cold holding above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below at all times. COS: Discarded.

Inspector notes: Observed white rice in bowl (main kitchen) not cooling rapidly. C/A: When cooling foods from 135F to 70F in 7 hours, it must cool 32.5F an hour. COS: Food employee placed the rice in the freezer to rapidly cool.

Inspector notes: Observed bowls of raw shrimp and chicken stored directly on the floor inside the walk-in cooler (main kitchen). C/A: Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. COS: Food employee removed food from the floor.

Inspector notes: Observed reach-in cooler 3 not able to cold hold TCS foods 41F or below. C/A: Ensure cold holding equipment is in good repair.

Inspector notes: Observed raw chicken stored above raw shrimp in walk-in cooler. Observed raw chicken directly on top of packaged tofu. C/A: Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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. COS: PIC rearranged items.