|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed sushi chef take cloth from sanitizer bucket and wipe knife used for slicing sushi. Chef then changed gloves to proceed working with sushi without a hand wash. CDI: PIC directed employee to wash hands before working with food again. Observed sandwich prep employee looking through TPHC log book with glove hands, show to EHS, and then go back to making sandwiches with out changing gloves and washing hands. CDI: PIC directed employee to wash hands and change gloves before working with customer sandwich. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed canned black beans cooling in a container with tight-fitting lid at a rate of 0.02 deg/min when 0.12 deg/min is required. CDI: Black beans were relocated to blast chiller. All other food items cooling throughout establishment were cooling at proper rates. EHS suggested using blast chiller for items that are cooling from room temperature. |
|
22
|
0
|
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 sandwiches on TPHC without time labels. CDI: accurate time labels were provided. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 container of black beans cooling in reach-in with tight-fitting lid at a rate of zero. CDI: black beans were relocated to blast chiller. EHS recommended venting the lid when items are cooling (even from room temperature) or placing items in blast chiller. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed sushi chef grab cloth from sanitizer bucket, wipe knife used for slicing sushi with cloth, and then begin to slice sushi with knife. CDI: EHS had discussion with PIC on the proper cleaning procedure for washing utensils. Sanitizer must air dry from utensils before utensil is used. EHS does not recommend wiping knifes/other utensils with sanitizer and then using them to slice ready-to-eat foods. Sanitizer can drip into food, contaminating it. EHS suggested holding the knife in 135F or higher water in-between slicing sushi or switching out knifes more frequently. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet-stacked by dish machine. Other dishes were being stacked pyramid style to air-dry before being stacked together. Ensure this process is carried on throughout. |