|
22
|
2
|
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. Operator Iang Par advised that time for all 3 containers of sushi rice were documented in log book. Small amount in rice warmer at front, but no time indicated on rice. CDI- Operator was advised that time that sushi rice was removed from hot holding must be documented on the log book and also on the container being used to store the rice. Operator voluntarily discarded rice. Return visit to be completed to check for continued compliance with correctly documenting of time for sushi rice. Possible intent to suspend permit issued should procedures provided to MCHD for sushi rice not be implemented correctly and/ or facility may be required to submit application for variance or discontinue process. Operator understood. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Updated menu's provided today (same as location main concourse). Labels on packaged containers indicate raw, however; current menu only provides reminder statement and marking at each item. CDI- Operator was advised that menu must also indicate disclosure as to which items are raw/ undercooked. |
|
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 . Container of shrimp rolls being cooled at open display case. Operator advised of cooling process for sushi rolls. CDI- packaged sushi rolls prepared this morning were removed and placed in reach in unit for rapid cooling. Operator was advised that temperature of sushi rolls must also be checked prior to placing in the open display cooler. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Packaged salmon in container on the prep table in prep kitchen, packaged crab and eel on the cutting boards during the thawing process. CDI- methods corrected. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in gasket of prep cooler. Cleaning is needed. |