|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers in both hands sinks in sushi area. One container contained crab claws that were thawing in water. CDI- Containers were removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Dish machine at bar area did not register any sanitizer strenght. PIC stated that the dish machine at bar will not be used until dinner service. CDI- Empty container of sanitizer was replaced with a new one. No points taken check on bar was not performed yet. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in refrigeration unit sushi station and one of the sushi display cases were above 41 F. Items in sushi display case were placed in there this morning according to PIC. Items in refrigeration unit were in there overnight. CDI- Items in refrigeration unit were discarded. Items in sushi display case were placed in walk-in freezer to chill. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food product stored on floor of walk-in cooler. CDI- Items were discarded. |
|
45
|
1
|
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 leaking spray nozzle at dish area in dish room (badly damaged). Facility has placed a work order for unit. |