|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw salmon stored above fresh produce on a shelf in the walk in cooler. EHS did not observe any cross contamination. CDI- PIC had an employee re-arrange the storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed chicken (45F), shrimp (45F), lettuce (42F) and RTE items near the sushi bar all in storage and uncovered. PIC had an employee cover the items.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed a chopped head of lettuce on a reach in cooler shelf. CDI- PIC voluntarily discarded the lettuce. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets at 0 PPM Cl. CDI- PIC changed both buckets to 50 PPM Cl.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a couple of items stored clean with minor food residue on them. CDI- Items were moved to 3-comp to be properly washed, rinsed and sanitized. |
|
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 noodles (48F) and shrimp (51F) both above 45F. CDI- PIC voluntarily discarded the items. |
|
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 sushi rice not being marked for which time it was placed on TPHC and when it would be discarded. CDI- PIC had an employee voluntarily discarded the item. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT- Observed shrimp (69F), rice (130F), chicken (100F), soup (122F), and noodles (82F) all tightly covered in deep pans. CDI- PIC uncovered all items and reduced each container to half so it would quickly cool. PIC was informed if the corrections were not made it is possible the food would not meet the cooling parameters. EHS re-informed PIC of those parameters. |
|
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 several working containers of salts not labeled. CDI- PIC labeled the items. |