VOLCANO STEAK & SUSHI

Hands clean and properly washed — Inspector Note: Observed employee enter back door of kitchen from the outside, place a bowl in the warewashing area of the main kitchen, stir soup in WOK on cook line, taste soup and continue to touch clean utensils/equipment without washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: PIC instructed employee to place all utensils/equipment contaminated in warewashing to be cleaned and sanitized and employee washed hands before performing other tasks

Proper cold holding temperatures — Inspector Note: Observed TCS foods (distinguished by an asterisk " * ") cold holding above 41F in WIC in main kitchen and bottom cooler 2 in sushi bar. C/A: All TCS foods cold holding shall be maintained at 41F or below COS: All food items were discarded by PIC and employee