|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed salmon stored above noodles in refrigerator. Moved fish below ready to eat food.
Note: House packed raw meats/fish in freezer should be stored in proper order as they would be in cooler. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls on steam table at 123-127F. Discarded voluntarily. |
|
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 cut cream cheese, crab sticks, eel, noodles and cooked carrots in need of date marks. Staff began dating with date first prepared/cooked. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). Rice is being held using TPHC but no procedures are on site. Staff is time marking though. Left copy of template so they can fill out to keep on site. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on sushi make unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stacked high without side protection. PIC agreed to leave them in the plastic sleeve they come in. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving over dish machine. |