|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink completely blocked with bus tub, large hanging pot and large chemical storage buckets. CDI all items relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed facility using same bamboo wrapper being used for raw and cooked products, no designation between wrappers. CDI wrappers changed and labeled to indicate sushi. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Employees stated sushi bamboo wrappers are changed once a day. CDI discussion with employees that all food contact surfaces must be changed or washed, rinsed and sanitized every 4 hours. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two large containers of rice and metal pan of chicken holding out of temperature control. See temperature chart for temperature observations. CDI product voluntarily discarded. EHS recommends placing items in hot holding units. Facility must obtain hot holding units or TCS products will be required to be cooked or reheated to order. VERIFICATION REQUIRED. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 employees saving sushi rice after it has been held for 4 hours on TPHC. ALL FOOD NOT SOLD OR USED BY THE END OF 4 HOURS MUST BE DISCARDED. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Obseved 3 spray bottles not labeled with contents of products. CDI bottles labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sushi rolls, shrimp and rice cooling tightly covered and wrapped in reach-in glass front cooler labeled for packaged or bottled products only. CDI all items taken to walk-in cooler, uncovered and seperated to rapidly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using two glass front coolers for TCS products, both coolers labeled for packaged or bottled products only. |