|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce stored in sushi prep unit overstacked. Product was above 45F. CDI: Facility decided to place product on time from now on. |
|
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 Observed employees marking food held on time for 6 hours upstairs. CDI: Time stamps corrected on site. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
Yes |
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 facility acidifying rice at 4.1-4.6 pH. Facility stated that NSF auditor told them to use 4.1-4.6 range. HACCP plan states that facility must acidify rice at 4.1 or lower. Today rice was 4.7 pH. CDI: More vinegar was added to rice to achieve 4.1 standard, and then rice was used for service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 spicy crab cooling upstairs and downstairs with tightly covered lids. Observed shrimp downstairs cooling with tightly covered lid. Observed spicy tuna cooling upstairs with tightly covered lid. CDI: All products uncovered and some placed in ice baths. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged containers and lids throughout upstairs and downstairs.
4-501.11 Maintain equipment in good repair. Observed several gaskets damaged in reach in coolers downstairs. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water with 95F water. Detergent bottle states that it must have 110F-120F water to be effective. CDI: Water drained and refilled above 110F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 edging on threshold to kitchen damaged and loose. |