One Flew South - Conc E

Food properly labeled; original container — Inspector Note: Observed major flood allergens w/o written notification available for customers to be notified. CA: Major allergens shall be disclosed to customers. Discussed to post

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed sushi rice cooling at room temperature in the sushi prep area. Also observed multiple trays of fish in the sushi display area cooling wrapped tight. CA: Cooling shall be done using an approved method (ice bath, loosely covered, or under refrigeration). Discussed cooling methods.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cooler in kitchen in disrepair, not properly working to maintain TCS foods at 41F or below.

Insects, rodents, and animals not present — Inspector Note: Observed small flies in the main kitchen and front sushi prep area. CA: pests shall be controlled at all times. Discussed to contac5 pest control company

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed bar hand sink with metal dishes stored inside. COS-dishes were removed

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine reading at 0 ppm Cl in the main kitchen. CA: when using chlorine as a sanitizer the concentration shall be 50-100 ppm Cl. Discussed to use 3 compartment sink until repairs made.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface of the ice scoop holder stored with black substance. Discussed to clean to sight and touch

Proper cold holding temperatures — Inspector Note: Observed TCS foods not cold holding at 41F or below. Discussed to relocate food items

Time as a public health control: procedures and records — Inspector Note: Observed sushi rice on time as a public health control with no time stickers, which is indicated on their time as a public health control policy. Discussed training on time as a public health control

Hands clean and properly washed — Inspector Note: Observed food employee handwash in main kitchen for less than 20 seconds. Advised PIC food employees shall clean their hands for atleast 20 seconds. COS: Had food employee rewash warm water for 20 seconds.

Time as a public health control: procedures and records — Inspector Note: Observed incorrect TPHC procedures sushi rice not label start time and discard time as mentioned on internal policy. Advised PIC food shall be marked or otherwise identified to indicate 4 hours past the point in time food is rendered TCS food item. COS: PIC placed labels following start time per logs.