|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Spicy crab date marked 11/11. Voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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: Upon entry, sushi rice held TPHC not labeled with start or discard time. PIC produced pre-written start / end cards that are re-used everyday. Upon entry into kitchen, acidified rice for next batch at 3:00 PM was cooling on shelf at 126 F. Explained to PIC that batch of rice should begin TPHC when removed from temperature control or when product reaches 135 F. Rice waslabeled with 2:30 PM start time. Procedures provided for TPHC for rice were written with regards to fish and cooled rice product, which is not being done, or is accurate. Provide procedures for holding rice TPHC. Verification needed. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed yellowtail menu item with no disclosure. Verification needed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found tray piled high with cooling chicken 122 F in open kitchen. CDI-moved to walk-in freezer. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of cooking sauces, granulars, etc on cook cart not labeled.
3-601.12 Honestly Presented - C: Observed white tuna appear on menu several times with no disclosure that product is escolar. |
|
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. Damp cloths on sushi board, various places in kitchen. |
|
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. Surfaces of equipment and non food contact surfaces in need of cleaning. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks clean. Hand sink at sushi station soiled. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found cooked mushrooms said to be for personal use on top shelf of walk-in cooler. |