WIRI WIRI RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed rice being cooled at room temperature. When asked, the owner stated it was in the cooling phase. I asked her to place the rice in the reach-in freezer to properly begin the cooling process. The rice was moved to the reach-in cooler but was covered, which does not allow for effective cooling. CA: Cooling shall be accomplished by Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Rice covered was moved to allow air to release and cool properly.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed bucket inside main hand-washing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: Item was moved to the vegetable sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed staff member washing dishes with no sanitizing solution prepared. The owner stated they needed to purchase more tablets; however, an approved disinfectant bleach is available and can be used to prepare a proper sanitizing solution. CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution 50-100 ppm. COS: I educated the staff member on proper wash–rinse–sanitize procedures, including how to correctly use chlorine test strips and maintain the required sanitizer concentration to remain in compliance. Chlorine 100ppm at 3-compartment sink.

Proper date marking and disposition — Inspector Note: Observed cooked noodles, unprepared raw shrimp, cooked meats, and other items inside the reach in cooler held more than 24 hours with., no date marking. CA: Refrigerated, ready-to-eat TCS foods held more than 24 hours must be date-marked and used, sold, or discarded within 7 days at 41°F or below, with the day of preparation counted as Day 1. For commercially processed TCS foods held more than 24 hours, the container must be date-marked when opened, with Day 1 counted as the day the container is opened, not exceeding the manufacturer’s use-by date.

Food separated and protected — Inspector Note: Observed raw chicken inside a covered metal pan stored above a covered metal container of salmon and and 2 covered metal containers of cooked rice. CA: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: COS : items were rearranged to prevent possible contamination.