|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
Observed red snapper offered for sale undercooked on the sushi menu today. There was only a letter stating that red snapper is exempt from parasite destruction. After speaking with the distributors rep, it was found that this red snapper is not sushimi grade/treated to be parasite free. Owner has agreed not to sale this menu item until he can aquire a sushimi grade red snapper product.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw chicken stored over raw shrimp- shrimp moved to above chicken to correct duing inspection.
observed a bag of corn stored directly on top(touching), a plate of raw chicken- corn moved to correct.
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed pork skewers holding at <135F today- reheated to >165F during inspection to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed lettuce and raw egg stored out of temperature upon arrival(both at 70F or higher). Both products discarded to correct.
Observed veggie tempera stored at 65F- product discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed fried fish, grilled chicken, soup, and noodles all cooling at room temperature upon arrival.
All moved to the walk in freezer to correct.
Observed lettuce that was cut this morning, cooling in a deep portion, tightly covered, in the walk in cooler. Lettuce was broken down into smaller portions to correct.
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 |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up at the sushi area and below the drink machine. Observed build up on the walk in cooler racks.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up on the floor near the sushi area.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |