|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to three compartment sink blocked by large plastic buckets. CDI: PIC made sink accessible.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed steamed shrimp cooling at a rate too slow to meet cooling parameters. See temp chart for details. CDI: Education provided and PIC added more ice and water to shrimp in walk-in cooler for rapid cooling. Observed rice cooled on counter- PIC unable to recall when product began cooling process. CDI: PIC voluntarily discarded product. |
|
22
|
1
|
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 no time stamp for sushi rice stored on prep table in kitchen. PIC stated product prepared @11am. CDI: PIC provided time stamp. |
|
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 tuna being cooled in walk-in cooler covered in tight fitting plastic wrap. CDI: PIC vented product. Observed rice being cooled on counter. PIC unable to recall when product began cooling process. CDI: PIC voluntarily discarded product. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed two large boxes of frozen fish being thawed at room temperature on top of boxes of produce. CDI: Food employee placed boxes into walk-in cooler for thawing. REPEAT VIOLATION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen near three compartment sink. EHS recommended using bleach or other approved drain cleaner. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed steamed shrimp cooling in plastic insert pan on drain board of raw meat/seafood prep sink soiled with food waste. CDI: PIC changed pan and placed product into walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water knob on vegetable prep sink. |