|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed employee take cloth out of sanitizer bucket, hold sushi knife over container and wipe both sides with wet cloth. CDI- Discussed two step for wash in place for knife and then apply sanitizer with operator Cameron Faile. Sushi prep station is next to sink. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Sushi rice in warmer at bar area, in container and warmer in the prep kitchen downstairs not labeled per requirement. Process for using time is segmented in three different forms of documentation, one of which notes that all sushi rice will be placed in cooler or blast chiller prior to use. Documented process is not being followed today based on explanation of process by Hissho manager. Sushi chef advised rice was prepared just before start of inspection as rice is typically used within 2 hours instead of 4. CDI- Detailed discussion with operator, Hissho manager, and sushi chef as to requirement for documentation and implementation of procedures for sushi. All were advised that if using time is not effectively and accurately implemented per rule requirement, facility may possibly not be allowed to use time as a method of control, and variance may be required and/ or process discontinued until variance is approved. All understood. Copy of example form for using time as a method of control provided to operator today. Provide clear and concise documentation of process. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Facility menu's have been re-printed and now one side includes only raw items and is noted with reminder, other side of menu has both raw and cooked foods, but is also only noted with reminder. CDI- Operator advised of new printing of menu's. Discussed in detail as to requirement and options for providing consumer advisory with disclosure notice and reminder statement. Correction to be provided by next inspection. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Commercially prepared seaweed thawing in containers of standing water in the prep sink in downstairs kitchen. CDI- method corrected. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee's preparing sushi wearing bracelets and watches. CDI- verbal correction. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Sushi knives stored in sanitizer bucket at prep areas. CDI- storage corrected. |