|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed dish washer rinsing hands off in the pre-rinse sprayer of the 3-comp sink. CDI - PIC educated employee and hands re-washed in the handsink.
2-301.14 Wash hands after activities that contaminate them. -P Observed dish washer handling cell phone in the dish pit without handwashing. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dumping and filling cook line pots ion the handsink. CDI - PIC educated food employee on where to dump and fill pots. -0- |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dinner menu containing a consumer advisory on chicken. Chicken is never undercooked in this facility. CDI - PIC amended menus during the inspection and will place the asterisk only on the undercooked items in all future re-prints. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried prawns coolin gat room temperature at the beginning of the inspection at 83F. CDI - PIC moved prawns into the walk in to cool. -0- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed scallops thawing at room temperature and then moved under running water at 76F. CDI - PIC educated on appropriate methods and temperatures for thawing. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef in bucket stored directly on the floor in the walk in cooler. -0- |
|
41
|
0.50
|
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 rice scoop stored in water at 76F on table beside the rice cooker. REPEAT -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Water using equipment shall be sealed to the adjacent wall if the
area is subject to moisture. Observed no caulking at the sushi station handsink to the wall behind the sink or the wall to the right of the sink. -1- REPEAT |