|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed sushi chef when asked unable to tell EHS all five reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts temped at 42F in the reach in prep cooler. Appears the door was open therefore heating up the product. CDI - sprouts were relocated to the walk in to cool back down to 41F or below. All other TCS products in the unit were below 41F. -REPEAT- Keep at half points. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on top of the prep table over clean plates in the sushi area. CDI - sanitizer bucket was relocated to below the prep table. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 noodles prepped today and covered with plastic in a pan cooling in walkin cooler. Observed cut tomatoes just prepped today covered in the prep reach in cooler. Observed rice noodles prepped today in reach in freezer stacked and portioned. Observed rice in a deep metal pan not entirely cooled from prep this morning. CDI - PIC noodles, rice noodles and tomatoes were uncovered. Rice was placed back into the walk in cooler and portioned out into smaller pans to quickly cool to 41F or below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards at the front prep line scored and scratched. Replace. |