|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw salmon and sushi was being stored over ready to eat foods such as sauces and ginger in 1 door reach in unit sushi service area. Also observed a bowl of raw eggs being stored in direct contact with ready to eat foods in flip top cold hold unit. CDI-foods were rearranged as needed for adequate storage. REPEAT
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over sauces and other ready to eat foods in the walk in cooler. CDI- Foods were rearranged as needed. - 3 points |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Squid salad was prepped and frozen without a freeze date. Ensure that all foods that are being frozen for later use are being date marked with prep or discard date. CDI- foods were dated during the inspection. Repeat 1.5 |
|
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 shrimp tempra being cooled at room temperature. Ensure that cooling is occuring in refrigeration. CDI- shrimp tempra was moved to walk in cooler to cool . |
|
41
|
0.50
|
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. Rice spoon was being stored in room temperature water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving located in the reach in 1 door refrigerator unit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from exterior of the fryer and grill station, the floor beneath the fryer and the prep surfaces. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Adjust plumbing so that hand sink in the bar area is supplying hot water without a continuous leak. PIC elected to turn hot water valve off until servicing is done.
***General Comment*** Ensure that raw chicken is not being prepped in areas that does not have a hand sink near or adjacent.(cold hold flip top'cutting surface area) Ensure that onions are not being washed in 3 comp sink that is also housing soiled dishes. |