|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the front sushi handsink or in the Men's restroom. CDI Signs provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed some debris in the front sushi handsink. Use handsink just for hand washing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp tempura <135F next to the fryer. CDI by using Time as a Public Health Control(TPHC) Facility does this during lunch and will write a procedure and mark the container once the shrimp is cooked. Any shrimp placed on time must be used or discarded, it cannot be cooled for later use. |
|
21
|
1.50
|
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 no dates on fried tofu, cream cheese mix and cooked chicken used for sweet and sour chicken which is frozen after cooking. The day of cooking or preparation is counted as day one. CDI by dating items and handout provided with inspection. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen area and a roach and with a few flies in the dining area. Ensure proper pest control is maintained. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 a bucket of ginger on the floor next to the sushi prep sink. Bucket put on soda crate along with container holding the knife sharpening stone. |
|
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 build up on walk-in cooler racks, grease on the back of cook line equipment, undersides of tables sinks and drainpipes. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 dust and on the ceiling around vents throughout. Observed debris and build up on the floors in the walk-in cooler, freezer and under dry storage shelving.
6-501.16 Store mops for air drying after use. Observed mops stored in water after use. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some employee food mix with customer food in the walk-in cooler. Store on bottom shelf away from customer food. |