|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. Observed PIC without proof of ANSI accredited food certification. |
|
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 raw fish stored over sauces in reach in unit, raw sushi stored in same bin with cooked crab and other cooked sushi products, observed raw sushi stored above vegetables and RTE foods. CDI items relocated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon in drink cooler at 57F from the night before. CDI discarded. Observed fish eggs, raw salmon, hamachi, crab salad, and tuna above 41F. CDI items out for less than 4 hours and moved to walk in freezer for cooler. Verification required to check unit. Observed diced tofu in an improper ice bath and rice sitting on the counter above 41F. CDI items pulled out at the beginning of service and added time stamp to add as part of TPHC procedures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed watermelon, tofu, dumplings, lettuce, sushi fish and cooked eel not labeled. CDI items labeled. Repeat. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. As part of cooking process, in refrigeration, or submerged under water with water above to agitate particles. Observed raw shrimp thawing on the prep counter in back kitchen area. |