|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Rice pot lids stored in handsink at sushi station. CDI - Lids removed from sinks without being asked. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Tub of raw chicken stored above raw shell eggs in walk in cooler. CDI - Cooler rearranged with chicken below eggs. |
|
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 Grilled chicken breast holding below 135F in hot pot that was unplugged. CDI - Chicken reheated to 165F+ and hot pot plugged in to maintain temperature. |
|
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 Raw shrimp and scallops overstocked in flip top and holding above 45F; seared tuna holding above 45F on plate next to grill; spicy tuna holding above 45F in sushi box cooler. CDI - Out of temp portions of shrimp and scallops relocated to walk in for rapid cooling; spicy tuna and seared tuna placed in freezer for rapid cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Noodles cooling in container with lid on tight in walk in cooler. CDI - Lid removed and noodles placed in walk in freezer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter at sushi station upon start of inspection. CDI - Wiping cloths relocated tow sanitizing solution without being asked. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Rice scoop stored with handle contacting rice. CDI - Scoop removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separate to allow air drying. |
|
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. Clean crumbs from low prep cooler door gaskets. |