|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed two of the employees who were rolling sushi were dabbing their gloved fingers on a damp towel between food prep tasks, then touching sushi fish rolls with those same gloves. CDI - explained that this soils the gloves and they must change gloves when the gloves become soiled. PIC will address and correct this habit. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some dark red cooked chicken skewered and in a plate resting on a bar above the wok line. Chicken measured 105F. CDI - PIC said it usually is placed on a shelf under a heat lamp. He voluntarily discarded product. Later, observed another plate of cooked chicken (different type) had been placed there as well. It measured 135F. CDI - told employee to keep it in a hotter area so it stayed 135F or above at all times. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 no date marking system in place in facility. No date marks were observed. CDI - went through with PIC and determined that several items had been prepared this morning but others were prepared last night. Quantities of each item were small and seemed to be about enough to last a day. I had the PIC label the yesterday items with yesterday's date and I reminded him not to forget that the ready to eat raw sushi fish must be date marked as well. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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. PIC could not produce a written plan for the sushi rice held under TPHC but the rice was properly labeled. Note on wall read "11:00-3:00" and "3:00-7:00." Employee told me procedure, including that any remaining rice is discarded at 3:00 and at 7:00, not held over. I emailed template to PIC so that a written procedure can be produced next time. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-601.12(A) - Food offered for human consumption shall not mislead or misinform the consumer. Observed menu lists white tuna but PIC and invoices confirm that the item is actually escolar. PIC plans to correct on next menu printing, in about two months. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on surfaces throughout facility. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed quite a bit of dust on surfaces of much of the kitchen equipment as well as inside the walk in cooler. Clean more frequently. |