|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Facility shall maintain current parasite destruction letters for sashimi stock, maintain shellstock tags for 90 days. Deny any shellstock without proper shellfish tag certification. Observed no 2014 parasite destruction letters for sashimi fish. CDI- to be faxed over |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Raw proteins shall be stored so as to reduce potential cross contamination. Observed raw opened chicken stored above raw opened fish and beef in walk in freezer. CDI-PIC had reorganized |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Mechanical warewashing machine shall provide proper concentration of sanitizer at all times. Observed dish machine sanitizing at 0 ppm chlorine. Observed sanitizer source to be empty. CDI- replenished |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw animal proteins shall be heated to proper kill temperature the first time heated unless facility can provide a MCHD approved Non Continuous Cooking procedure. Observed beef seared and cold held to be reheated at later date, some after 4 hours, with no apporved procedure. CDI- reheated |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 3-501.17 Opened , ready to eat , TCS foods shall be date marked not to exceed 8 days at 41 F or colder at all times or 4 days if 42-45 F at all times where product is not available to consumer on 8th or 5th day. Observed multiple opened , ready to eat TCS sashimi fish not date marked. CDI- date marking begun; instruction provided |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 A consumer advisory with reminder, footnote and disclosure shall be provided for all proteins offered raw or undercooked. Observed no disclosure of undercooking steaks on menu. CDI- handwriting steak disclosures |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Facility makes sushi rice without a variance or HACCP plan. Allowed to do so without variance as long as facility protects sushi rice using TPHC properly. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
3-502.11 Facility makes sushi rice without a variance or HACCP plan. Allowed to do so without variance as long as facility protects sushi rice using TPHC properly. |