|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf According to PIC, facility serves yellowfin tuna, salmon and masago. PIC was only able to provide invoices dated 2009 from JFC international and Ming Hong International but invoices from all shipments are from McLane. The yellow fin tuna is exempt from parasite destruction but the salmon is only exempt if documentation can be provided showing the salmon is farm raised AND pellet fed that contains no live parasites. Observed the box stating the salmon is farm raised but more information is needed on whether it is also pellet fed to prove exemption from the minimum freezing time and temperature guidelines for parasite destruction. Masago documentation will need to include that processing included removing from the skein and rinsed or frozen for the proper temperature/time guidelines. VR- temporariliy facility must discontinue using salmon and masago until documentation can be provided. Will follow up within 10 days. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above a container of cut, washed cabbage. CDI by moving to a separate location. |
|
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 recently delivered sandwiches stored in the open are cooler at 48-51F. Products were delivered one hour prior to arrival. CDI by removing to cool down in the walk in freezer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small subway shakers and oil and vinegar squeeze bottles unlabled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Provide a sneeze shield for the sushi prep area with a low counter accesible to customers ordering. Observed no food prep at the time of the visit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food with adorned rings. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the proper concentration in between uses. Observed sanitizer used for wiping cloths with one bucket at 50ppm (quat) and another at (0ppm) quat. |