|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored over radish 'strings' in a sushi reach in cooler. CDI- storage rearranged. Improvements made since last inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw salmon while making a sushi roll and then handle sweet potato for a vegetarian roll without changing his gloves in between. Observed an employee handling raw beef with his gloves on and then handling to-go containers without changing his gloves. CDI by instruction. |
|
22
|
0
|
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 sushi rice removed from cooking/hot holding at 12:05PM. The sushi rice time stamp indicated the time began at 12:43PM. CDI- time stamp changed to show when the rice was removed from hot holding. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the ice scoop stored in the ice machine with the handle touching ice. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large wooden sushi rice mixing bowl with pitted wood. Vr within 10 days.
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back of the grill top and on top of the broiler oven. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 a dusty ventilation covering on the ceiling above the soda machine in the kitchen. |