|
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 placing raw chicken onto the grill then change gloves and put on new gloves without first washing hands. CDI- employee washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fish eggs stored above cooked tofu in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 plastic food storage containers stored clean with visible food debris on them. CDI- items were set aside for recleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several sushi items in the sushi display cases cold holding above 45F (see chart). These food items did drop in temperature within 1 hour but not all items were below 45F. PIC indicated he believed the were placed into the display cases before the case had time to cool down (unit is turned off at night). CDI- items had bags of ice placed onto them to cool them down. EHS instructed PIC to monitor these cases to ensure they can maintain foods at 45F or below and to schedule repairs if they cannot. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food item containers being stored on the floor in the back of the kitchen underneath the prep. table. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter tops between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed damaged sushi display case door where meat and seafood kebabs are stored.
4-502.11(A) Maintain utensils in good repair. Observed one sushi knife with plastic wrap covering the handle.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one heavily corroded large metal pot used for stirring cooked rice. VR required to ensure this item is replaced. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT testing kit on site. VR required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving around the flip top cooler. |