YI-SI CUISINE

Inspection item: Inspection item 3-1D

Code .04(5)(g)

Observed facility without a parasite destruction letter from supplier for sea pineapple served raw. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

Inspection item: Inspection item 8-2B

Code .07(6)(c)

Observed multiple butane lighters stored on and above kitchen prep counters. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved the butane lighters to the designated storage area.

Inspection item: Inspection item 10D

Code .04(7)(d)

Observed facility without adequate written consumer allergy notification. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

Inspection item: Inspection item 11C

Code .04(6)(c)

Observed raw fish thawing improperly in the sink with no continuous flow of water to agitate the loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Employee placed the raw fish into a container, submerged it in water less than 70F, and under a faucet with a continuous flow of running water to agitate loose particles.

Inspection item: Inspection item 17D

Code .07(4)(b)

Observed employee personal items (phones, food, bags) stored on or above kitchen prep counters. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved the employee items to the designated employee storage area.

Inspection item: Inspection item 18

Code .07(2)(m)

Observed back door propped open at the start of the inspection. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Employee closed the back door.