|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed an employee handling raw tuna with gloves on today- discarded gloves then went to donn a new pair. Employee stopped today to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no handtowels at the sushi handwash sink today-refilled during inspection. |
|
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 cooked shrimp stored in standing water with raw salmon today. Shrimp discarded to correct.
Keep rolls for raw sushi and Ready to eat sushi stored separate from each other- observed them stacked together today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed mulitple TCS foods stored at >45F inside of the 2 door low reach in today(see temp. chart). Repairman called to repair or replace- do not use unit until corrected.
Items will be discarded by PIC- sign put on unit today so that foods would not be used.
Chicken nuggets were stored out of refrigeration today and were left out too long before prepping- taken to the walk in freezer to cool down before prep. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed raw salmon and cooked shrimp thawing in standing water today. Must thaw in refrigeration, in microwave, during the cooking process, or under continuosly running/draining cold water.
Shrimp discarded and salmon moved to refrigeration today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a leaking 3 comp. sink today and a door missing from the single use tray storage cabinet. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Clean cabinets that are underneath the display units- crumb build up observed today.
Dust sign hanging from ceiling at the compartment sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Clean floors throughout deli- especially under and behind equipment- build up observed today.
May need to make the floor more sloped to drain so that it does not cause a build up of food. |