Rice & Spice

Food properly labeled; original container — Inspector Note: Observed multiple food items without a proper food identification label. PIC immediately created labels for containers. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods in reach in cooler with temperatures above 41 degrees Fahrenheit. PIC moved food items to walk in cooler as they were prepared within the past 4 hours. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Time as a public health control: procedures and records — Inspector Note: Observed no written procedures or temperature logs for the sushi rice located in the sushi bar. PIC will ensure they create a procedure list and time log for keeping their sushi rice based on time as a public health control. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an expired permit in the facility. CA - PIC will pay the fees for their permit. Legal notice issued.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a chlorine sanitizer concentration below the recommended range. The recommended range is 50 - 100 ppm. CA - PIC will contact their vendors t service the machine.

Proper cold holding temperatures — Inspector Note: Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. See Temp log for readings. CA - PIC moved items prepared today to the walk in cooler.