|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed an employee scoop ice with a glass. Must use approved dispensing equipment.
ice discarded to correct. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed no direct violation today but only one sushi roller was available for use where the sushi is made. Must have two rollers and two knives that are stored separatly from each other and have one designated for raw sushi rolls, and one set of cooked sushi rolls- be sure we know which utensil is for which product(cooked vs. raw). |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed the dish machine reaching only 155F on the rinse water and it failed to turn multiple heat strips. Could not repair during inspection- immediate suspension issued.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed many dishes stored as clean today that still had old day dot stickers on them and food debris. All dishes sent back to be rewashed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of lettuce stored on the floor today. Picked up to correct. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a soiled ice scoop holder today on the main ice machine.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some dishes stacked wet today. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused.
Observed single use scoops stored in dry goods today-discard after use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a plastic and metal veggie slicer today that had no mark of NSF or ANSI commercial on them. Provide documentation that they are designed for commercial use or discard them. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed one light on the pass throuhg that was missing its shield. |