|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove trimmings of raw steak from knife by tapping knife inside trash can then continue slicing steak with knife. CDI- Knife cleaned and sanitized, steak parts that came into contact with potentially dirty knife was disposed of. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 cut portions of tuna from whole tuna date marked but the whole portion of tuna was not date marked in sushi display cooler. CDI- Whole portion of tuna date marked. |
|
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 Observed steamed broccoli cooled to 44 degrees since yesterday in deep and tightly covered tub. CDI- Reviewed proper cooling methods with PIC, cooling temperature requirement will be 41 degrees F. in 6 hrs starting January of 2019. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in cook line reach in cooler. CDI- Thermometer provided. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty racks in reach in cooler on cook line. Observed rusted shelving in reach in at sushi area. Observed a few cracked tubs and tub lids stored on dish racks.
GENERAL COMMENT: Investigated SR# 83651 during inspection. Observed all sushi fish with letters of guarantee from distributors. |