|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed sushi prep employee enter the sushi area twice and don gloves to continue cutting cucumbers without washing his hands. CDI (corrected during inspection) Instruction provided and employee removed his gloves and washed his hands. 2 pts |
|
21
|
0
|
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 Observed 3 small plastic wrapped bundles of cooked shrimp that are cooled, mixed with a small amount of vinegar and lemon juice in the walk-in freezer without dates. These items are for the sushi bar. CDI by dating these items since the PIC knew they were cooked last Saturday and frozen that day. That shrimp is made every Saturday. 0 pts |
|
22
|
1
|
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 two batches of sushi rice without times on the containers of rice. No TPHC procedures were available. A log book of pH and times are being recorded but no information was written down today. If facility uses time, then they don't need to test the pH of the rice. They shall keep the written procedure and make it available during inspections and mark each batch of rice with the time it was prepared. CDI by discarding the unmarked rice and emailing a TPHC form to the PIC. 1 pt |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed some dust, grease and/or build up on over head cords, pipes, table legs, wire shelving, gas and water pipes at the wok station and undersides of tables in the kitchen. More detailed cleaning needed. 0.5 pts |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Cleaning needed on floors around floor drains and under equipment. Can wash area needs to be cleaned. Discontinue letting condensate pipes drain into mop bucket. These 3 white pipes should drain directly into the can wash. Empty the mop bucket and clean. 0.5 pts |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed several lights in the front area of the kitchen where the ice machine is located and less than 10 ft/cd of light in the rear area of the walk-in cooler. The front area of the kitchen needs 50 ft/cd of light. 0.5 pts |