|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Foods held in the facility for more than 24 hours must be date marked at with the date prepared or date discarded. Observed salmon cakes in sushi reach-in cooler without date mark. CDI by dating marking. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control. Food shall be marked to indicate the time that four hours past the point in time when food is removed from temperature control. Observed sushi rice without time mark or other indication of cook and discard time. CDI by placing time on rice cooker. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths shall be stored in a chemical sanitizer between uses or removed for laundering. Observed wet wiping cloths on top of prep tables in kitchen, on clean utensils and sushi area used for wiping the sushi knife. CDI PIC placed cloths in a labeled bucket for the kitchen. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed dusty fan covers in walk-in cooler. |