OG Poke

Inspector's notes

Observed mac in a tub on the counter with lid on , at 94*F, per PIC had just been cooked and placed out to cool. 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 and placed into a cold holding unit. Provided cooling methods handout. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Chantilly and butter mochi cake slices for grab and go in the small drink fridge, and sitting atop the cold holding case in the front area, with labels missing key info. Please ensure labels state: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients List; 5) Approximate Weight; 6) In English 7) Allergens 8) Date-mark Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two types of Mochiko Chicken (fried) in the steam table on the service line at 87-111'F at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Spoke with person in charge about utilzing time as a temperature control for these items going forward (with a written policy and documentation of prep/discard times).

Inspector's notes

Observed wiping cloth sanitizer buckets with 100+PPM of chlorine bleach at the time of the 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 (Chlorine should be maintained at 50-100PPM). Sanitizer buckets were re-made accordingly at the time of the inspection.

Inspector's notes

Observed several items (mac noodles, cooked eggs, potoatoes and gravy) in the tall reach-in cooler that had been cooling for about an hour in covered containers. All TCS foods cooling were uncovered to allow for rapid cooling. 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's notes

Observed utensils for rice sitting in room temperature water at the time of the inspection. 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.