Shaku Maku

Inspector's notes

Observed no hand-washing sink set up at time of the inspection. Discussed with the operator that the handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Operator corrected by only selling prepackages dips and stopped tasting. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepackages of dips with internal temperatures between 54-71 degrees F. sitting in a large container with few ices' cubes. Per operator, they arrived at the market an hour and 30 minutes before this inspection and added ice to items in the containers. Discussed with the person in charge that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Operator corrected by using Time as control, and will discard items after four hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand washing station set up, vender wearing gloves without washing hands, and handing out samples to customer. Educated vendor on hand washing sink requirement. Vendor corrected by discontinues serving samples and will only serve prepackage items that does not require handwashing. Corrective Action: Correct at once.