|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 All handwash sinks must provide min. 100 degree water. Sushi station handsink had no hot water. CDI- PIC turned hot water on to sink. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 All food must come from an approved source. Observed miso bean paste and squid tentacles that cannot be determined that they are from an approved source from label information as they do not appear to meet the FDA labeling requirements. CDI- PIC said he will dispose of these items and will no longer keep these items. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
| 3-402.11 Provide proof that all fish served raw or undercooked has been aquaculturally raised to be parasite free or properly frozen for parasite destruction. Observed mackeral fish used for sushi with no proof of parasite destruction available. Will follow up to see proof within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store chemicals in chemical storage area to prevent contamination. Observed chemical sprays stored on clean dish shelf. CDI- Spray bottles removed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods to quickly cool foods. Observed rice actively cooling in a deep amount in walk in cooler and observed cooked eggs on a tightly wrapped plate in sushi cooler. CDI- Rice placed in shallower containers and placed in walk in cooler to chill. Cooked eggs vented to cool faster. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment and utensils in good repair. Observed a few broken tubs in use. Observed a few racks in salad cooler that are rusty and will need re-coating or replacing soon. |