|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored above consumer foods in the reach in cooler behind the grill. CDI- employee drink was voluntarily removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed a single service to go container with rice inside of it being stored with clean to go containers in the walk in cooler. CDI- container with rice inside of it was voluntarily discarded.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. PIC stated that sushi tongs were cleaned every night. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed butter cold holding at 50F on the food prep table beside the grill. Observed cut lettuce cold holding at 50F in the walk in cooler. Observed 2 gallons of white sauce cold holding at 50F in the walk in cooler. CDI- lettuce and butter were prepared less than an hour prior to inspection and were moved to the reach in cold holding unit, white sauce was voluntarily discarded. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
General Comment: 8-103.11 Documentation of Proposed Variance and Justification - PF. Observed vinegar being used to render sushi rice non-potentially hazardous (in the past, the rice has either been held cold or hot to render it non-potentially hazardous). CDI- sushi rice which was prepared less than one hour prior to inspection was placed in the reach in cooler to properly cool to 45F before service. Variance application was given to PIC. |