|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed masago roe stored above cucumbers and RTE sauces in sushi cooler, and observed cold smoked salmon on top of cooked fish product. CDI items rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle trash bin touch face and clothes and return to food prep with same gloves. CDI hands washed and gloves changed.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed flour batter used for raw chicken also used for raw shrimp and raw calamari. CDI separate flour batters prepared. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf .Observed plates, bowls, and plates that were to be moved for immediate service soiled with food debris. CDI items moved to dish pit for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles soiled with back debris. CDI items moved for cleaning. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Clean food contact surfaces every four hours to prevent contamination. Observed facility have saran wraps over sushi bamboo that was stated it was changed daily. Told facility they must change wrapping every 4 hours. still within 4 hours and not a violation.4-702.11 Before Use After Cleaning - P. Santize items before use and after cleaning. Facility stated sushi only cleaned with water then santized. Told facility soapy water rinse then santize required. CDI item cleaned. Repeat. Ensure 3 comp sink used to clean sushi machine parts. Observed facility clean parts in large plastic bins in sushi prep area. CDI items moved to kitchen for cleaning. *Violation of permit conditions.* |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed mu shu vegetables and brown rice that were cooling for an hour and a half and did not drop in temperature. CDI instructed items to be split up and uncovered to facilitate cooling. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed bok choy and bib lettuce and above 45F in prep top and iceberg lettuce that did not complete cooling process and held for service. CDI items moved to walk in for cooling. Observed rehydrated mushrooms and baby corn above 45F. CDI items discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed facility with sushi rolls, that were using rice that was on a 4 hour hold time, being cooled and held in facility for night shift. CDI had facility place 4 hour time stamp on rolls from when sushi rice prepared. Suggest facility prepare separate batch of rice that is not placed on time to prepare sushi rolls to hold for more than 4 hours. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed facility smoked salmon on menu that is not asterisked as an undercooked product. Verification required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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
Observed mu shu vegetables and brown rice that were cooling in deep covered plastic containers in walk in and sushi reach in and didnt drop temperature. CDI items separated on racks to properly cool. Observed facility rehydrate noodles and portion them and tightly pack them while cooling. CDI items placed in freezer to drop temp. Suggest facility use ice water to rehydrate noodles. |