|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken piled too high in prep top cooler #1 by the cook line. Raw chicken is in the front but next to ready-to-eat broccoli and other vegetables. If Chicken is piled to high, it could fall over into separate container and contaminate ready-to-eat foods. CDI: employee removed top portion of chicken and relocated it to the prep cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kani stick, salmon, cream cheese, and other sushi items in the sushi display cooler at temperatures above 45F. Cooler thermometer read 60F. It was found that the sushi display cooler had not been turned on this morning. All sushi food items had been prepared 30 minutes earlier and were still within cooling parameters. Kani stick and cream cheese had been out of temperature for one hour. CDI: cooler was turned on and all sushi food items were relocated, uncovered, to the prep cooler to quickly cool. See temperature chart. |
|
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 cooked ham in prep cooler #1 by the cook line without a date label. Ham was the only item without a date label. CDI: Ham was back-dated with date it was cooked. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles near cook line and sushi line without labels. Most all bottles in establishment were properly labeled. Observed a great labeling system. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels in the women's restroom being stored under the sink. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on drink machine nozzles in kitchen. -Repeat- Observed debris build-up on gaskets and on the hinges of coolers throughout facility. Observed build-up on dish drying racks and containers. These items need a deep cleaning. Observed grease build-up on hood vents. |