|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Debris in sanitizer, sanitizer also had a cloudy appearance. CDI- Verbal correction as to wash, rinse, and sanitize procedures at 3 comp sink. Sanitizer compartment emptied and cleaned.Some mold build up on beverage nozzle at bar area. CDI- nozzle cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Large container of rice being used to prepare sushi rolls with not time indicated on it. Operator, Ben Knudson advised that manager for Hissho Sushi would have documentation in commissary area. CDI- Employee advised that rice is held for time, rice container was labeled with time. Container in commissary was checked and both dates and times were the same. Verbal correction to maintain documentation of time on rice container in the service area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Shrimp tightly covered in prep cooler during the cooling process. CDI- method corrected. See chart for temperatures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-601.12 Honestly Presented - C. Menu and message boards for sushi indicate white tuna, but escolar fish offered in rolls. Labeling, invoices, HAACP material, and parasite destruction letters indicate escolar. CDI- operator was advised that menus and message boards must reflect the food items offered. Operator advised that menus and message boards are being changed and correction will be made to indicate escolar instead of white tuna. Follow up visit will be completed to check on correction. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris and some reside on the sides and floor area of the beverage stations at the entry to the bar enclosed area. Cleaning is needed. |