|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna and raw salmon stored above containers of RTE (ready-to-eat) soy sauce mix in the walk in cooler. Observed raw fish stored above cooked shrimp in the sushi freezer. Ensure to store raw proteins in proper storage order. EHS explained that despite serving raw fish for sushi, it needs to be stored in proper order to prevent from contamination. CDI EHS discussed proper storage order and rearranged in the walk in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 3 comp sinks sanitizer basin filled with 50 ppm QUAT concentrations. The QUAT dispenser at the 3 comp sink was testing at 50 ppm. Ensure to repair. EHS advised using the mechanical dishmachine or chlorine bleach as a sanitizer at the 3 comp sink until the dispenser is repaired. Verification required. |
|
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 cooked shrimp held on TPHC without the begin and end times. Observed multiple items (tempura shrimp, cooked chicken, sushi rice, etc.) held on TPHC with the incorrect time written when the item was made. The written time was 10:55 AM when the time during the inspection was 10:50AM. PIC stated that the items held on TPHC were made between 10:30 AM. CDI PIC corrected all times held on TPHC that was incorrectly written. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths held on the prep tables. Ensure to store in sanitizer buckets. CDI wiping cloths were removed during the inspection. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. Observed a metal bowl used as a scoop and held in a container of raw chicken in the walk in cooler. Ensure to use a utensil with a handle to store out of the food. Repeat violation. |
|
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. Observed non-food contact surfaces (walk in cooler shelves, reach in units, equipment handles, etc.) with heavy debris build up. Ensure to increase cleaning frequency. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles damaged and cracked with missing tiles throughout the kitchen. PIC stated that floor tiles were filled with concrete and sealed.
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. Observed ceiling tiles and AC vents with heavy debris build up in the kitchen prep area above the flip top units. Ensure to increase cleaning frequency. Repeat violation.
NOTE: CO2 monitor went off at the beginning of the inspection when standing at the handsink by the grill and rice cooker. CO2 alarm shut off after 30 seconds and did not go off again during the inspection. Ensure to monitor CO2 levels. |