|
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 soap and cleaner buckets blocking the kitchen hand sink. CDI (corrected during inspection) buckets relocated. |
|
18
|
1.50
|
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 bus tub of rice cooked more than 2 hours prior to the inspection at 71F. CDI by discarding rice since it did not cool to 70F in 2 hours. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese 54F sitting on top of another pan in the top of the flip top prep cooler. CDI by placing in the bottom part of the cooler. Do not stack pans or overfill food in the top of the prep cooler. Food won't stay in temperature. |
|
22
|
0
|
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 rice and cooked shrimp not discarded after 3pm. CDI Items discarded at 3:15. |
|
23
|
0.50
|
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 Observed no asterisk in one section of the new sushi menu. PIC marked these items during inspection with an asterisk. Menus should be reviewed before printing by the Health Dept. |
|
31
|
1
|
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 bus tub of rice not actively cooling in #18. Place shallow conatiners of rice in front of the fan in the walk-in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed empty low two door prep cooler not working. PIC said it will be repaired. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris in the floor drain under the cook line and build up on the floor and wall under the cook line. More detailed cleaning needed.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Kitchen and storage areas in the hallway need to be better organized storage of items doesn't impede cleaning. |