Bloomy Kitchen

Inspector notes: Observed sanitizer being stored in a pickled ginger container with pickled ginger label still attached. Chemicals must be stored in an identifiable container. PIC removed pickled ginger labels and labeled container as bleach

Inspector notes: Observed raw breaded chicken stored above soy sauce in walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored the container of breaded raw chicken next to other containers of raw chicken at bottom shelf of walk-in cooler at time of inspection

Inspector notes: Observed large containers of house made sauces in containers without date marks. PIC stated they were made __. Ready to Eat/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed fish flakes, spices, and other food items out of their original containers without labels. All food items not easily identifiable must be labeled with common name of food. PIC labelled food items without labels at time of inspection. Observed a variety of foods such as whole lettuce heads and house made sauces stored in large soy sauce, duck sauce, and pickled ginger containers. PIC removed labels off of pickled ginger containers and moved food items from containers without removable labels into containers with proper labels

Inspector notes: Observed ice scoop stored away chipped. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed a hose with a sprayer nozzle attached to the mop sink downstream from the AVB. Informed PIC that spray nozzles are not approved for continuous installation downstream from an AVB. Informed PIC that the hose needs to be disconnected and should only be connected when in use and disconnected when not in use. PIC disconnected the hose from the mop sink faucet at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. All plumbing must be maintained in good repair at all times

Inspector notes: Observed a large metal bowl of rice covered in plastic on the prep counter on the back of the establishment. The internal temperature of the rice was 121*F. PIC stated that the rice was just cooked and is currently cooling. Informed PIC that cooling needs to be conducted under refrigeration and the product should be uncovered and, in a container 4-inches thick or less. Observed a covered bowl of beef on counter with an internal temperature of 154*F. PIC stated that the beef is cooled out at room temperature before being portioned and placed in the refrigerator. Discussed cooling parameters with PIC and proper cooling methods. Instructed PIC to uncover the rice and move it into the walk-in. PIC uncovered rice and placed it into the walk-in to properly cool at time of inspection. Informed PIC that when the beef reaches 135*F, cooling begins and it must be placed into the walk-in. Provided cooling and cooling methods guidance documents via email. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: Observed no written procedure for clean-up of vomit and diarrheal events at establishment. Informed PIC that they are required to have a written procedure. Provided County procedure document via email. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times

Inspector notes: Observed the faucet at the prep sink leaking when turned on. Observed the spray nozzle at the prep sink hanging below the flood rim. Informed PIC that the faucet must be brought back into good repair and the spray nozzle needs to have at least a one-inch air gap between the outlet of the nozzle and top of the sink. The spray nozzle is currently being hung up so that it is not dangling below the rim. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed packages of raw tuna thawed in ROP in the walk-in. Informed PIC that all raw fish in ROP needs to be removed from the packaging prior to thawing under refrigeration. PIC removed the fish from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed the sanitizer bucket at the front of the establishment with a concentration greater than 200ppm of chlorine. Informed PIC that the sanitizer concentration is too high and must be diluted. PIC diluted the sanitizer at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection

Inspector notes: Observed a bowl and container of raw chicken on a shelf sitting over a container of raw sliced beef, boxes of raw beef, and a bowl of cooked beef. Informed PIC that chicken must be stored below beef and below cooked/RTE food products. PIC moved and stored the raw and cooked products properly to avoid cross contamination at time of inspection. Discussed how to properly arrange food product based on final cooking temperature with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed the back hand sink near the mechanical ware washing station and the hand sink by the drive thru window to be missing hand drying provisions. Informed PIC that the hand sinks need to be supplied with hand drying provisions at all times. PIC provided hand drying provisions at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed containers of crab meat mix and spicy tuna mix in the top of the front sushi making line cold holding unit with internal temperatures ranging 50*F to 52*F. PIC informed that they were prepared at room temperature an hour prior and placed in the top of the unit. Informed PIC that TCS foods prepared at room temperature that are meant to be cold held, must first be placed back into the walk-in or a reach-in refrigerator to cool back down to 41*F before being placed in a cold holding unit. Instructed PIC to place the items into the walk-in to cool down to 41*F before placing them back into the unit. PIC placed the crab and tuna mix into the walk-in at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a wet wiping cloth sitting on the cutting surface in front of the cold holding unit on the sushi making line. Informed PIC that wet wiping clothes must be kept fully submerged inside a sanitizer bucket with an approved concentration and cannot be left on the counter. Only dry wiping clothes may remain on the counters. No sanitizer buckets were made at time of inspection. Instructed PIC to make a sanitizer bucket at time of inspection. PIC made a sanitizer bucket with an approved sanitizer concentration level at time of inspection and placed the wiping cloths inside the bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection