RUSAN'S

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed front food service cooler with an ambient temperature of 54°F. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS: PIC relocated TCS foods to a properly functioning cooler to maintain required temperature control.

Required records: shellstock tags, parasite destruction — Inspector Note: Observed establishment unable to provide parasite destruction documentation for fish intended to be served raw or undercooked. CA: (f) Parasite Destruction. 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at -31°F ( -35°C) or below until solid and stored at -31°F ( -35°C) or below for a minimum of 15 hours; P or (iii) Frozen at -31°F ( -35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adductor muscle; (iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (iv) Aquacultured fish, such as salmon, that: (I) If raised in open water, are raised in net-pens, or (II) Are raised in land-based operations such as ponds or tanks, and (III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (v) Fish eggs that have been removed from the skein and rinsed. Advised PIC that proper parasite destruction documentation must be obtained and maintained on site for all applicable fish in accordance with FDA Food Code requirements.

Proper cold holding temperatures — Inspector Note: Observed raw beef (49°F) and cooked chicken (66°F) in the front food service cooler. CA: (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS:PIC discarded all affected food items.