|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
observed raw shrimp stored over ready-to-eat crab stick and cooked bbq eel in sushi bar area drawer cooler.
CDI by rearranging storage order of food items. |
|
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 steamed rice (not sushi rice) used for rice bowls in sushi area < 135F.
CDI- PIC voluntarliy discarded steamed rice. Discussed using TPHC for food item. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed lettuce in upright cooler >41F today.
CDI- lettuce cooled to 41F. discussed the need to keep lettuce 41F or implement TPHC procedure.
point deduction was not taken due to this being the first inspection of 2019. |
|
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 lettuce in upright cooler actively cooling in large tub with thick layer of food product.
CDI- lettuce stored in shallow pans in thin layers during cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF
observed coffee dispenser in-use for holding and dispensing TCS soup.
CDI- PIC states that equipment is being properly washed, rinsed, and sanitized on a daily basis.
Recommended that the establishment obtain approved dispensing equipment for soup. |