|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee rinse single-use gloves off after breading uncooked lobster. CDI by instruction, gloves were removed and hands were washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked sushi fish stored above cooked sushi items (crab stick) in the sushi reach in coolers. VR within 10 days. |
|
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 several food items on the flat top grill and above the wok line hot holding below 135F (see chart). CDI- items were placed back onto the grill. Instructed PIC to reheat to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fish eggs and leaf lettuce being stored at room temperature along the sushi line (see temp. chart). CDI- employee indicated these items were taken out of temperature control around 10AM so a TPHC sticker was placed onto these products. Instructed employees to discard any food remaining after 4 hours. |
|
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 Observed no time stamp on the sushi rice and several items being held on time at the cook line and at the sushi station. CDI- Time stamp was added to sushi rice. Provide written time procedures for all TCS items held using TPHC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm. |
|
31
|
0
|
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 Observed cooked lo mein noodles cooling in a high volume container while covered. CDI- noodles were transferred to a sheet pan for rapid cooling. |
|
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 one wet wiping cloth stored on the sushi cutting boards between uses. |
|
47
|
1
|
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 the shelving above the 1 compartment prep. sink and behind the flat top grill. |