King Salmon

Inspector's notes

Observed 2 employee drinks in a cup without a lid or straw. Ensure employee drinks are a covered beverage container with straw to prevent contamination of the hands, food, equipment, or utensils. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple wet wiping cloths on prep table and cutting boards in kitchen. 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. Corrective Action: Correct prior to next routine inspection. **Second Consecutive Violation**

Inspector's notes

Observed establishment to have rice using time as a control, being discarded every 4 hours. PIC stated there are no written procedures. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required.

Inspector's notes

Observed establishment to have no probe thermometer present at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required.

Inspector's notes

Observed manager wet wiping cloth with water to wipe down cutting board, then kept wet cloth on cutting board. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use rice spoon in stagnant, room temperature water. 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. Corrective Action: Corrected at time of inspection.