|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand towels had run out at dish area handsink. CDI- Towels provided. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
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 log sheet for yesterday's batches of partially cooked chicken with no final cook temperature being recorded. CDI- Corrected by instruction. Points not doubled for maintaining log sheets as most previous days on log sheet were completed correctly. Observed pans of partially cooked chicken with no labeling or indication that it is still raw or partially cooked. CDI- Pans of partially cooked chicken labeled as "Raw". |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cut cabbage on prep cooler make table at 53 degrees. Workers said cabbage had been prepped 30 min. earlier. CDI- Cabbage moved to walk in cooler to chill and replaced with cut cabbage at 41 degrees. Be sure foods are cooled after prep to 41 or below before cold holding. |
|
21
|
0
|
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 house made teriyaki sauce made of TCS cooked onions and vegetables made 3 days ago that have not been getting date marked. Facility PIC was un-aware item was a TCS food. CDI- Teriyaki sauce date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 batches of sushi rice on TPHC not time marked from approx. 1 hour and 30 min. prior to start of inspection. CDI- Rice time marked per TPHC procedure. (repeat) |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed posted menu and paper menus with no disclosure to indicate asterisked foods "May be served raw or undercooked". Will follow up that menus are corrected within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 deep and covered stacked tubs of steamed broccoli actively cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC. PIC said broccoli initailly cooled in ice bath. Be sure if foods do not fully cool in ice bath that cooling methods are used to continue proper cooling. Broccoli un-stacked and vented to speed cooling, observed cooling properly. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermomter in hibachi prep cooler. |