Volcano Steak & Sushi

Inspector notes: OBSERVED EMPLOYEE ENTER KITCHEN THROUGH BACK DOOR, PLACE A BOWL IN WAREWASHING AREA AND STIR SOUP AT WOK STATION. HE TASTED THE SOUP HE STIRRED AND THEN HANDLED OTHER CLEAN EQUIPMENT WITHOUT WASHING HIS 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 P and: (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 products or electronic devices that simulate tobacco...

Inspector notes: OBSERVED SEVERAL TCS FOODS STORED IN WIC IN MAIN KITCHEN AND BOTTOM COOLER 1 BEHIND SUSHI BAR COLD HOLDING ABOVE 41F (SEE ASTERISKS FOR FOOD ITEMS) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD ITEMS DISCARDED

Inspector notes: OBSERVED MULTIPLE UTENSILS STORED IN STAGNANT WATER IN BETWEEEN USES AT: 73F, 103F & 113F IN MAIN KITCHEN C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH R...

Inspector notes: OBSERVED EMPLOYEE BOOKBAG STORED IN DIRECT CONTACT WITH SINGLE USE TO GO BAGS ON SHELF IN MAIN KITCHEN. OBSERVED MULTIPLE WATER BOTTLES STORED ON COUNTERS/SHELVES IN MAIN KITCHEN. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: BOOKBAG AND WATER BOTTLES REMOVED

Inspector notes: Observed hand sink in kitchen without hand drying provisions. C/A: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels 2. A continuous towel system that supplies the user with a clean towel 3. A heated-air hand drying device 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC stocked handsink with paper towels at time of inspection.

Inspector notes: Observed three hand sinks without proper hand washing signage. C/A: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Inspector notes: Observed three live roaches on the bar countertop near the sushi display cases. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Inspector notes: Observed several items in reach in cooler at sushi bar holding above 41 degrees (see asterisk food items). C/A: 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. COS: PIC discarded all food items above at time of inspection.

Inspector notes: Observed several containers of raw fish and squirt bottles without labels under the sushi prep area in the front service area. CA: Food Storage Containers, Identified with Common Name of Food. 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. COS: PIC labeled food items at time of inspection.

Inspector notes: Observed several containers of raw fish without labels under the sushi prep area in the front service area. CA: Food Storage Containers, Identified with Common Name of Food. 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.