Ceviche 101

Inspector notes: No Certified food protection manager on site at time of inspection. Repeat violation. Emailed Links to Certified Classes

Inspector notes: Several large spoons at prep table were being stored in a container of room temperature water. Brought to attention of person in charge to remove water. Discussed with person in charge proper methods to store between-use utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: In two-door cooler in main part of kitchen several bags of ROP tuna were observed being stored in sealed packaging. Brought to attention of person in charge to remove tuna from package. 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 employee working at food prep station, at which point they grabbed a toothpick and used the toothpick and then they took a drink from their beverage and then without removing their gloves, returned to the prep table to begin working with the food again. Instructed employee that anytime we change tasks, we must remove gloves and wash hands before getting new gloves and returning to work with the food. Employee removed their gloves and washed their hands and put on new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed a large bowl of raw fish that was sitting on the very top shelf inside on of the reach in units and above ready-to-eat (RTE) foods such as diced cucumber and fried fish. Discussed with the person in charge the importance of organizing foods inside of the reach-in unit based on final cooking temperatures and that raw animal proteins must always be stored below RTE foods. 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 organic growth on the soda fountain nozzle by the drive-thru window. Discussed with person in charge to ensure that soda fountain nozzles are cleaned on a regular basis. Person in charge removed the soda nozzle in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed several spoons and other utensils stored in a container of tepid water. Discussed with person in charge that if the intent is to store the utensils in water for ease of use, that the water must be continuously running, or the water temperature must be above 135°F. Discussed with person in charge to utilize a small crock pot with water of at least 135°F to store the utensils inside of. Person in charge removed the utensils from the water and placed them into a dry container

Inspector notes: Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a knife being stored in-between the prep unit cover and the prep unit itself. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed several pans nested together that were presumed to be dry on the drying rack. Upon separating the pans, it was observed that water was still trapped in-between the pans, and they had not fully air-dried prior to nesting them. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing