SKYFIN

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice (48-50F - Cooling) at 1:20; cooling since 9:30pm on 9/10

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice (48-50F - Cooling) at 1:20; cooling since 9:30pm on 9/10 Observed in tightly wrapped containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice (48-50F - Cooling) at 1:20; cooling since 9:30pm on 9/10

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice (48-50F - Cooling) at 1:20; cooling since 9:30pm on 9/10 Observed in tightly wrapped containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Observed empty bucket of sanitizer. Operator placed new bucket of chlorine sanitizer. Rechecked, 100ppm. **Corrected On-Site**

High Priority

Non-food grade paper/paper towel used as liner for food container. Scallions, jalapeno and lettuce stored and in direct contact with paper towels at sushi bar. Operator removed paper towels.

High Priority - Non-food grade paper/paper towel used as liner for food container. Scallions, jalapeno and lettuce stored and in direct contact with paper towels at sushi bar. Operator removed paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fully cooked chicken and beef at flip top cooler. Raw chicken over garlic sauce, raw chicken over beer at walk in cooler. Operator stored all products properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fully cooked chicken and beef at flip top cooler. Raw chicken over garlic sauce, raw chicken over beer at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (71F - Cold Holding); diced tofu (70F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (71F - Cold Holding); diced tofu (70F - Cold Holding) Observed products at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to add to time control. Advised operator to time stamp product for remaining 3.5 hours. **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated noodles (99F - Hot Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated noodles (99F - Hot Holding) Observed at ambient temperature on cook line. Out of temperature for approximately 1 hour. Advised operator to add to time control. Advised operator to add time stamp for remaining 3 hours.

High Priority

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed to go container lid in hand sink by dish machine. **Corrected On-Site**

Intermediate