|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
COMMENT: Observed shellstock tags not in chronological order. CDI (corrected during inspection). The shellstock tags were immediately placed in chronological order by the person in charge (PIC). |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
COMMENT: Observed spicy mayonnaise stored at 65 and wasabi mayonnaise at 70F. The packaging of the mayonnaise states to keep it refrigerated. CDI. Sushi employee placed the mayonnaise in the reach in prep cooler. |
|
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed spring mix at the sushi bar without a date mark opened yesterday. Observed soup in the walk in cooler with a prepare date of 11/30. CDI. The PIC voluntarily discarded the soup. The spring mix was date marked appropriately with yesterdays date. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths at the sushi bar area outside of sanitizer and not being currently used. Repeat. |