Sumo Hibachi and Wings

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: Person in Charge completed procedure during the inspection.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces not cleaned between uses with fruits and vegetables and time/temperature control safety food. Fruit and vegetable sink observed with raw chicken pieces. COS: PIC had food worker , wash, rinse and sanitize said sink.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety food cold held at greater than 41 degrees Fahrenheit. (See asterisk on temp log). As per PIC and label on food storage container said food item has been in the walk in cooler for 24 hours. COS: Food item was discarded by PIC.