Hook N' Cleaver

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, employee handled trash can then touched door handle and cutting board without a proper handwash. At sandwich table, employee donned gloves to work with ready to eat food, after contamination of hands, without a proper handwash. Instructed both employees to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are tobe washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment makes ceviche and reduced oxygen packages remaining fish for later use. Per employee, fish is received fresh, vacuum packaged, and stored in walk in cooler for later use. Employee opened all reduced oxygen packaged raw fish at time of inspection. Discontinue vacuum packaging of fresh fish. (C) Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. Corrective Action: Corrected at time of inspection.