|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near woks. CDI: PIC provided soap. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic & oil mixture being held without temperature control on spice cart. CDI: PIC placed product into ice bath and rapidly cooled product (40F). Observed crab mix being held above 41F in sushi reach-in cooler. PIC stated product pulled from WIC between 9:30am-10am and placed into unit. Unit turned off at night due to mechanical problems and had not been given time to cool down before placing product into unit. EHS recommended not using unit until repaired. CDI: PIC moved product to second sushi reach-in cooler for rapid cooling (41F). |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low chlorine sanitizer in red sanitizer buckets- 10ppm. CDI: PIC added more chlorine to solution (50ppm). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop stored on top of rice cooker covered in plastic wrap. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sushi reach-in cooler unable to maintain proper mechanical function. PIC stated unit freezes itself daily causing unit to have to be turned off at night and restarted each day. PIC stated work order placed. Observed a few torn gaskets throughout facility. REPEAT VIOLATION. |