|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee handle ready to eat cucumber without washing hands after handling personal phone. CDI, Food employee corrected by instruction, food employees washed hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sushi above 45F, PIC stated sushi was cooling but was not aware of how long sushi had been cooling for. CDI, Sushi was voluntarily discarted by PIC. |
|
31
|
0
|
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 packaged sushi in reach in cooler at 58F. Sushi was obsevred in tightly covered containers. PIC did not know the time the sushi was prepared, there for did not know how long sushi had been cooling. CDI, PIC voluntarily discarded sushi. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed several criopacked fish thawing in prep sink, without running water. PIC removed small amount of fish to thaw under running water, outside of package. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. |