PACIFIC TABLE SOUTHLAKE LLC - RESTAURANT

Hands clean and properly washed

Observed 2 employees wash their hands for less than 20 seconds. Corrective Actions: Must have employees wash hands for a minimum of 20 seconds. Employees rewashed their hands properly after being redirected.

Adequate hand washing facilities supplied and accessible

Observed no soap at the designated hand sink near the fish frying station. Corrective Actions: Must properly supply hand sinks at all times.

Adequate hand washing facilities supplied and accessible

Observed multiple knives and utensils stored inside the designated hand sink located in the expo area. Corrective Actions: Must use hand sinks for hand washing only.

Adequate hand washing facilities supplied and accessible

Observed no paper towels at the designated hand sink located in the expo area. Corrective Actions: Must properly supply hand sinks at all times.

Required records available; shellstock tags, parasite destruction

Observed no shellstock tags for the live clams and mussels being served. Corrective Actions: Must keep shellstock tags for the live clams and mussels for a minimum of 90 days.

Required records available; shellstock tags, parasite destruction

Observed the shellstock tags for the live oysters not being kept for a minimum of 90 days. Corrective Actions: Must keep shellstock tags for a minimum of 90 days.

Food separated and protected

Observed raw fish stored above ready to eat cheese in the walk in cooler.Corrective Actions: Must properly store raw food items below ready to eat.

Food separated and protected

Observed raw chicken stored above raw bacon in the walk in cooler. Corrective Actions: Must properly store raw food items.

Food-contact surfaces: cleaned & sanitized

Observee built up grime on the blade of the can opener. Corrective Actions: Must clean and sanitize.

Food-contact surfaces: cleaned & sanitized

Observed black grime around the chute of the ice machine. Corrective Actions: Must drain all ice then proceed to wash, rinse, and sanitize the inside of the ice machine.

Food-contact surfaces: cleaned & sanitized

Observed built up grime on the fry slicer near the 3-compartment sink. Corrective Actions: Must clean and sanitize.

Food-contact surfaces: cleaned & sanitized

Observed the glass dish machine sanitizing at 0 ppm. Corrective Actions: Must have sanitizer dish machine sanitizing between 50-100PPM.

Food-contact surfaces: cleaned & sanitized

Observed food residue on a whisk located above the sushi station. Corrective Actions: Must clean and sanitize all utensils properly.

Proper hot holding temperatures

Observed prime rib maintaining a hot holding temperature of 112F for more than 2 hours. Corrective Actions: Must hot hold at 135F or above. Manager discarded at the time of inspection.

Proper hot holding temperatures

Observed grilled onions stored out at room temperature near the flat top grill and maintaining a hot holding temperature of 74F. Corrective Actions: Must hot hold at 135F or above. Manager discarded at the time of inspection.

Proper hot holding temperatures

Observed multiple rotisserie chickens stored in the hot box near the stove expo area maintaining a hot holding temperature of 128-132F. Corrective Actions: Must hot hold at 135F or above. Manager discarded chickens at the time of inspection.

Proper cold holding temperatures

Observed the following items located in the under counter sushi cooler maintaining cold holding temperatures of 1. crab meat 46F 2. tuna, salmon, tuna bits, salmon bits, and yellowfin tuna 50-54FCorrective Actions: Must cold hold at 41F or below. Manager discarded all food items at the time of inspection.

Proper cold holding temperatures

Observed the following food items in the 2 drawer cooler located across from the fryers in the expo area maintaining cold holding temperatures of 1. marinated filet 54F 2. blanched fries 63F 3. Taziki sauce 59F 4. hummus 62F 5. raw shell eggs 59FCorrective Actions: Must cold hold at 41F or below. Manager discarded all food items at the time of inspection.

Time as public health control: procedures and records

Observed multiple butters stored out at room temperature in the expo area with no time stamps or time procedures. Corrective Actions: Must provide proper time procedures for food items that are left out at room temperature. Manager discarded the butters at the time of inspection.

Compliance with variance/specialized process / HACCP

Observed the sushi rice being served for the sushi rolls not being changed out every 2 hours per approved SOP.Corrective Actions: Must follow approved procedure. Employee discarded sushi rice at the time of inspection.

Proper cooling methods used; adequate equipment for temperature control

Observed the 2 drawer cooler located across from the fryers on the expo line maintaining an ambient air temperature of 60F. Corrective Actions: Must repair/repair cooler so it can maintain product temperature of 41F or below.

Proper cooling methods used; adequate equipment for temperature control

Observed the under counter sushi cooler maintaining an ambient air temperature of 58F. Corrective Actions: Must service/replace cooler so it can maintain product temperature of 41F or below.

Insects, rodents and animals not present

Observed what appeared to be large house flies and gnats around the dry storage area and near the 3-compartment sink. Corrective Actions: Must have pest control treat issue.

Wiping cloths; properly used and stored

Observed 0 ppm of sanitizer solution in a wiping bucket located in the expo area. Corrective Actions: Must provide 200-400 ppm of sanitizer solution when using quaternary ammonium. Must replace sanitizer solution.

Wiping cloths; properly used and stored

Observed a wiping cloth being used to directly shuck live ready to eat oysters. Corrective Actions: Must properly use wiping cloths. Must not use wiping cloths directly on ready to eat food items.

Utensils, equipment and linens; properly stored, dried, handled

Observed the ice scoop stored on top of an oyster bowl across from the ice machine. Corrective Actions: Must properly store utensils.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed damaged gaskets on the sushi drawer coolers in the sushi station. Corrective Actions: Must repair/replace damaged gaskets.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed a fish sifter with broken metal pieces stored inside the fish battering station. Corrective Actions: Must replace damaged utensils.

Adequate ventilation and lighting; designated areas used

Observed damaged vent hood grates on the vent hood located in the expo area. Corrective Actions: Must repair/replace.