AFC Sushi @ Safeway #1640 McKinleyville

1503 City Center RD, McKinleyville

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: PIC had a current Food Handler Card, but was unable to provide a Food Safety Manager (FSM) certificate for review. Please obtain and ensure that current FSM certificate for designated FSM is available on site for review during inspections.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

22. Hot and Cold Water Available

Conditions Observed: Hot water at handwash sink nearest to sushi prep area was initially scalding (~125-130°F), and after attempts by staff (Safeway facility employee) to adjust the temperature via incoming plumbing lines (water temperature was not readily adjustable at the faucet), the water reached a maximum temperature of 64.6°F. Please adjust/repair/replace this handwash sink to ensure that it provides water for handwashing that is between 100°F and 108°F. It was noted that there is another handwash sink nearby that was providing water at correct temperatures, so staff were instructed to discontinue use of the handwash sink in the sushi prep area and use the alternate handwash sink until repairs could be made; thank you. ** Note that this violation was also issued to the Safeway facility (within which AFC Sushi is located), but since both permitted food facilities use this sink, both are responsible for ensuring that it is repaired and provides water at correct temperatures. **

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

28. Food separated and protected.

Conditions Observed: The food prep sink in the sushi area is immediately adjacent to the handwash sink, and splash from handwashing was observed entering the sink during employee handwashing. Please install a splash guard (metal, at least 6” in height, and extending the length of the handwash sink) to prevent cross-contamination. Until a splash guard is installed, in order to prevent cross-contamination, please ensure that the food prep sink is fully washed, rinsed, and sanitized before and after each use and that no handwashing is taking place while food prep is taking place in this sink. ** Note that this violation was also issued to the Safeway facility (within which AFC Sushi is located), but since both permitted food facilities use this sink, both are responsible for ensuring that it is repaired and provides water at correct temperatures. **

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to AFC Sushi @ Safeway #1640 McKinleyville! Yum yum!!”

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