|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sinks in the sushi area and bar area had hot water turned off. CDI- PIC adjusted the valve and turned both hot water fixtures on so that hot water is accessible at both sinks. Ensure that hot water is accessible at all times of operation at all hand washing sinks. - 1 point. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes and lettuce inside of 2 door prep unit in kitchen was cold holding >41 degrees. Ambient air of this unit was 45 degrees. Sushi and salmon located in the sushi bar 2 door prep and display cooler were cold holding >41 degrees. This was due to the food employee placing freshly prepped salmon and shrimp products inside of cold hold unit instead of properly cooling it first. Walk in cooler was holding raw shrimp and other tcs foods at 41/42 degrees F. CDI/VR - Some items were moved to the walk in cooler to cool and salmon and tomatoes were marked with a tphc sticker. Will return to check compliance of 2 door unit in kitchen prep area and in walk in cooler. Adjust both refrigerators so that they properly cols hold foods at 41 and below. -1.5 points. No escalation of points due to first cold hold violation occurring since the rule change of January 1, 2019. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces
throughout facility. Repeat -.5 points. |
|
45
|
1
|
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 racks located in 2 door reach in and shelving throughout, replace or repair damaged cold hold unit 2 door reach in, replace damaged cutting boards on prep surfaces. Equipment shall be in good repair and easily cleanable. -1 point. |
|
47
|
0.50
|
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 residue buildup from equipment fixtures throughout kitchen, remove buildup from shelving housing utensils, remove grease buildup from hood filters above grill. Remove soiled tubing with heavy mold buildup along the tubing associated with the 3 comp sink. -.5 points. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Observed 3 comp sink not reaching at least 120 degrees F. Facility will not be able to properly wash dishes at 110 degrees F. with hot water not reaching required minimum at 3 comp sink. Dish machine is properly functioning and shall be used to wash dishes until 3 comp sink hot water is adjusted. Will return in 10 days to check compliance. - 1 point. |