|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
Observed washed edamame on bottom shelf of 2 door reach in, in contact with shelf above. Observed quail eggs over cabbage in walk in. CDI repoganized.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed shrimp tempura, cooked at 91 degrees. PIC stated extra is made for lunch rush, recommend using time as a public health control for product. CDI - discarded
Observed tuna, salmon, cream cheese, cooked shrimp and roe at 47 degrees in display case, items are not stored in case, case is stocked daily from reach in below that was holding at 41 degrees or lower.CDI - cooled in freezer, items had been out less than four hours.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed cream cheese in display cases, and noodles in reach in at cook line. PIC stated that these items may not be used within 24 hours from their prep date. Since items may be held more than 24 hours they must be dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
Observed facility not following time procedure for sushi rice. time not indicated on sushi rice container in rear or at working container behind bar. Amend procedure to state that sushi rice container and container at sushi make area will both house rice that is using time as a public health control.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
Observed sanitizer at 0 ppm quat in spray bottle. Observed sanitizer in wiping cloths below 50 ppm.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed shrimp thawing in container on side of three compartment sink.
3-501.13 Use approved thawing methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed wiping cloths stored on counters throughout. CDI - all moved during inspection without direct inspector intervention.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed several damaged shelves in reach in refrigerator at cook line.
4-501.11 Maintain equipment in good repair. |