|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Observed a box of lettuce stored on the prep table drainboard today that still had raw shrimp shells on it. Bottom of lettuce discarded. Sink was then washed, rinsed, and sanitized to correct.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed eel stored at <135F today- product put on time to correct.
Time sheet emailed to PIC- this sheet needs to be filled out for any products you time(eel and rice) and kept on the premises for inspections.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed lettuce holding at >45F today. Discarded during inspection to correct
Even if this is just used for decoration on the plate, it still must be held cold.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed sushi rice in the back that was at <135F today and was not timed yet. Product back timed and the time paper will stay with product until it is moved to the crock pot up front for use. Start time when this product falls below 135F(probably when the vinager is added).
Observed no time instruction sheet onsite- emailed to PIC.
3-501.19 Time as a Public Health Control - P,PF |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed eel stored on the top of the sushi counter where it could be contaminated by customers- moved to behind the counter to correct.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed blue racks used to store clean dishes with a lime build up on them. Clean or replace these.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a container of utensils stored under the sushi handwash sink- move these so they are not stored under a sink drain.
4-903.12 Prohibitions - C |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on the walk in racks, walk in door, walk in freezer door, and cardboard(that is not approved for use) that is in the walk in cooler.
4-602.13 Nonfood Contact Surfaces - C |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed an employee eatinig on the sushi line today upon arrival. Employee stopped and washed hands to correct.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed very low lighting in the walk in cooler- it currently does not meet 30 foot candles.
6-303.11 Intensity-Lighting - C |