|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensFacility must provide a disclosure of what animal foods are offered undercooked by asterisking them. Observed sushi menu unclear as to which items were raw and which were cooked. Steaks are cut from whole intact muscle and do not require a consumer advisory. The asterisk should lead customers to a health disclosure stating that "These items are served raw or undercooked; or many contain raw or undercooked ingredients. Facility only lists a reminder. Menu must be corrected by next inspection to prevent point deduction. An example was left with the PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage*New* Store all chemicals, including sanitizer separate from any food or utensils. Observed spray bottle of sanitizer stored with clean pots (removed). |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsProperly cool down products prior to storing for serving. Observed shrimp cooling inside prep coolers at 49F. All were placed onto ice or stored inside the WIC to chill down prior to serving. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationWiping cloths must be stored in between uses in sanitizer. Observed several wiping cloths on cutting boards or prep surfaces while in use. REPEATGEN COMMENT: Facility is using TPHC for sushi rice. Observed no items mentioned in last inspection requiring date marking. |