|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF/ 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P -Observed employee rinse hands in the prep sink at the sushi area. Use hand washng sink for hand washing and soap shall be used each time.CDI- PIC- Re-directed employee to wash hands at the hand sink and use of the proper hand washing procedures. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Bar dish machine measured 0 ppm. CDI- Manager primed the machine and machine is now at 50 ppm. Machine was ran again and is at the proper concentration with out manually priming.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several hand held vegetable slicers stored as clean in prep area. CDI- Removed and placed in the dish area for washing. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Plates observed with crab meat reacenly prepared in the sushi prep cooler at 56 F. Crab was tightly covered. Allow to properly cool to below 45 F before covering. CDI- Moved to the walk-in cooler and placed in smaller layers to aid in rapid cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets at less than 100 ppm of quat sanitizer. CDI- Sanitizer replaced and now measures 200 ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Prep cooler at the line observed not operational. Service techician arrived during isnpection for repairs. No food observed stored in the cooler during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/low floor grout at the sushi area. Observed missing floor tile at the cook line. Repair estimates provided for verification that work scheduled to be completed. |