|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container in the handwashing sink at the sushi station. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, fish and seared tuna holding above 41F. CDI- Seared tuna and fish discarded. Salmon was placed in the walk in cooler to rapidly cool. See temp chart. This is the fifth consecutive time facility has been out of compliance cold holding. EHS will complete a RCP with the PIC. EHS asked if items for the sushi bar were temped before being tightly wrapped with plastic wrap. PIC stated they do not check the temperatures to see if items were cooled completely to 41F. Advised PIC to ensure employees are checking temperatures and using proper cooling methods. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 food items tightly wrapped before being completely cooled to 41F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machines not working. Facility does not open for dine in unit 5:00pm today. ECO LAB is on the way. PIC stated they do not wash dished until the evening time. PIC will wash dishes in the dish washer, then soak dishes in sanitizer until the dish machines are fixed (If they decide to use it before ECO LAB comes). PIC stated they will not use the dish machine until they come to fix it. ECO LAB came on site. Issue resolved. Both dish machines are fixed. |