|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spicy tuna, shrimp, cream cheese, and masago ch above 45F. Spicy tuna and shrimp were overstacked. CDI: tuna and shrimp properly cooled. Masago and cream cheese allowed to be switched to TPHC permanently due to lack of cold holding space and how quickly the items are used. TPHC sheet emailed with inspection today. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed employee attempt to make rice slurry to test pH and slurry was made improperly. Rice was simply stirred in water. CDI: Employees shown how to break up the rice to make a true slurry for testing the pH of rice. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored in sink well that had some type of liquid as well as soy sauce. CDI: PIC relocated items and cleaned sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splatter, dirt, and dust on walls throughout downstairs kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one damaged light shield in dry storage area. |