|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco Rules prohibit storage of employee beverages on food prep surfaces. Observed open employee beverage on prep surface. CDI- PIC removed |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsRules require facility minimize bare hand contact of non-ready to eat food and prohibit bare hand contact of ready to eat foods. Observed one sushi chef preparing sushi with one gloved hand and the other without gloves. CDI- instruction provided by PIC |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple pieces of thawed sashimi fish not date marked. VR date marking |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control Rules require written procedures when using TPHC and that those procedures be properly followed.Observed facility has two containers of sushi rice not time marked on TPHC. CDI- time marked |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring DevicesRules require thin diameter probe for thin foods. Observed facility does not have one. VR |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by ConsumersRules require all foods accessible to the public be properly protected. Observed water and tea pitchers stored without covers at bar. CDI- covered |