|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not washing hands after handling dirty items before handling clean items. CDI - educated employee on when to wash. Employee washed hands. Cleaned items again. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above ready to eat sushi in the walkin cooler. All sushi was covered and protected. CDI - relocated raw shrimp to proper storage order of raw produt. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed food employees uneducated on how often the sushi mechanical roller shall be washed, rinsed, and sanitized. CDI - educated that the food contact surfaces of this equipment shall be cleaned properly every 4 hrs (the sushi rice in the equipment is on time control for 4 hrs; after 4 hr hold time for rice has exceeded, clean equipment). |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14 Follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from Ready to Eat foods; complete cooking to 165F. -P Observed food employees not following written procedures; food employees are not filling out the cooling logs. Employees are also not recording proper final cook temperatures. CDI - educated food employees on proper procedures. Emailed Non-Continuous cooking application again to PIC. VR |
|
22
|
0
|
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 food employees are not following proper procedures for sushi rice on Time control. Rice is to be held for 4 hrs. For today, rice is held at 10:30AM - 2:30PM. Rice was not discarded at 2:30PM. CDI - educated food employee about time control and to follow their procedures. Discarded rice. |
|
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 squeeze bottles not labeled. Advised to label all working containers of food. |