Sushinola Roll

Inspector's notes

Observed 2 covered 4-inch deep pans filled with cream cheese stuffed bacon wrapped jalapenos in a reach-in refrigerator. According to the person in charge, they had just been prepared and placed into the refrigerator to begin cooling. It was observed that the pans of jalapenos were tightly wrapped in plastic wrap. The pans were uncovered and allowed to finish cooling 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed candy syrup covered gummy candies and other candies in unlabeled packaged containers. The person in charge sequestered the packaged candies and will properly label the packages. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several clear dishes stored at the clean dishes rack that had observable water still trapped between the nested dishes. The person in charge separated the dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink that is starting to detach from the wall, forming a small approximately 1-inch gap between the sink and the wall. Discussed with person in charge to reseal the handwashing sink using caulking so that it is smooth and flush to the wall. The person in charge will have the sink resealed. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishes stored as clean at the clean dishes rack. Upon closer observation and separation of some of the dishes, dried food residues were observed still stuck on several of the dishes in question. The dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple sealed bags of cooked carne asada that were cooling down in the refrigerator according to the person in charge. The internal temperature of the carne asada was ranged from 65°F - 68°F. According to the person in charge, the carne asada had been cooked approximately 90 minutes prior to the temperature assessment. The bags of carne asada were transferred to wide, flat shallow pans and placed on ice to rapidly chill down to 41°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bug lamp of the electrifying type in the dry storage area. Discussed with person in charge to remove the lamps. Discussed with person in charge to consider utilizing the lamps which use a blue light and a sticky sheet to trap insects and to also seek recommendations from a licensed pest control specialist if necessary. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --Floor wall juncture tiles are missing to the right of the prep sink. Person in charge will notify the owner to have the tiles replaced. Correct By: Correct Prior To Next Routine Inspection