|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed bamboo matt at sushi counter wrapped in plastic wrap. Asked sushi chef how often it is changed. He said once per day. Facility serves lunch and dinner. CDI - I explained that it needed to be changed at least every four hours and suggested it get changed with each batch of sushi rice to make things simple to remember. Chef agreed and changed wrap. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cut cabbage and one batch of rice in cooler as well as sushi fish in sushi case and cut lettuce in sushi cooler. CDI - all voluntarily discarded except for sushi fish which was placed into service today. Fish was dated. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 written procedures could be found for holding sushi rice on time. The log sheet indicated the procedure was being followed properly. CDI - discovered a blank TPHC template in back of log sheet clipboard and had chef fill that out with proper procedure. Asked chef to keep written procedure with clip board for review during inspections. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two split gaskets in cooler on cook line in kitchen. Observed burned out hood light in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone and personal drink in covered cup resting on prep table just as entering kitchen. |