|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
A hand washing sink may not be used for purposes other than hand washing. Observed employee washing utensil in hand sink. Also observed lid stored in handsink. CDI-employee stopped and directed to wash at 3 compartment sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. Observed cooked rice being stored at room temperature. PIC stated it is used for fried rice. TPHC document given out for rice. CDI-rice reheated to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours. Date label missing on some items such as cooked noodles, sauces made in house and sushi fish. CDI-items labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Variance needed for sushi rice. No variance submitted. Facility has decided to use TPHC. CDI-TPHC handout given. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
Variance needed for sushi rice. No variance submitted at time of inspection. Facility has decided to use TPHC. CDI-TPHC handouts given. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Food shall be properly labeled if taken from bulk dispensing. Label sauces for food preparation and any set out for customer use. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Suitable facilites shall be available for employee belongings where contamination of food, equipment etc cannot be contaminated. Observed items such as vitamins and other miscellaneous employee belongings stored above prep sink. |