|
16
|
0
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
Observed par-cooked chicken today in the facility. An appication must be submitted to the Environmental Health Specialist for approval. Form given to person-in-charge today. Have available for next inspection.3-401.11 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed items stacked too high on the cold table today and they were >45F today. Top of products moved below to quickly chill down. Hold Temperature control foods at 45-41F or less.3-501.16 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed sushi rice today that was out of temperature and not being timed. Sushi rice must be timed as soon as it falls below 135F(ususally when vinager is added). Sushi rice was back timed today to correct.3-501.19 |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
Observed an inadaquate consumer advisory today- health statement was present but there was no declaration that the products were offered under cooked/raw. Sign added to menu board today to correct.3-603.11 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed stainless steel cleaner stored next to ramen noodles and over clean linen today. Keep chemicals stored below and/or seperate from all food, food contact surfaces, clean utensils/linen, and to go materials.Stainless steel cleaner moved today to correct.7-201.11 |