|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.12 Cleaning ProcedureHandwashing looked better today. Be sure to work with employees on using a papertowel to turn off water after washing hands- observed one employee use bare hands to turn off water which recontaminates those clean hands. Corrected through instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingCool TCS foods from 135 to 70F in the first two hours and down to 45-41F or less in the next 4 hours. Observed sweet carrots cooking in large portions, tightly wrapped, and stacked on top of one another in the WIC. Carrots discarded during inspection. Use approved cooling methods and thermometers to ensure cooling perameters are met. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlTILT/TPCH was being used for sushi rice today as a temporary measure until variance and HACCP can be submitted and approved. Discussed variance and HACCP with owner during inspection today. Observed rice with no time sticker today- back timed by the chef during inspection. Be sure to time rice as soon as it falls below 135F. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensObserved an insufficient consumer advisory today for raw fish being offered. Only the health statement is present today. Items on the menu that are offered raw or undercooked must be asteiked so that it leads the consumer to this statement: "*Offered raw/undercooked. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."Corrected through instruction- Owner discussed personally changing the menu board. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsCool foods using approved methods such as: shallow portions, ice bath, stirring product regularly, use WIC or freezer, use ice paddles, add ice, and metal pans. Observed tempura batter cooling today on ice but only the bottom of the tempura container had contact with the ice and the product was filled a lot higher than this ice line. A larger container of ice slush was made to store tempura batter container so that the ice sluch had more contact. Also asked that employees stir this product regularly to ensure it cools quickly. |