|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed spring rolls being rolled with one bare hand. Ready to eat foods that are foods that do not have to be further cooked for safety. These spring rolls, while to be cooked at a later time, are not cooked for safety like raw meat would be. CDI - PIC corrected staff member. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed the soap dispenser at the sushi handsink would not dispense soap and the hand pump soap had been watered down and was no longer effective. CDI - more soap provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed curry in an ice bath was 50F. The ice bath was not sufficient for the height of the curry container. CDI - more ice was added and the curry cooled down to 45F. Observed raw beef on the prep sink at 48F. It had been brought out to be worked with, but no one was working with it while it rose in temperature. CDI - put back in the walk-in. |
|
31
|
0
|
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 a container of curry that had been cooked sitting on the counter at above 135F. According to the PIC this curry is left there until it is later put in the cooler. No approved method is ever used to attempt to cool the curry. Facility must cool using a proper method such as a proper ice bath with the necessary amount of stirring, cooling in thin layers in a refrigerator, or if the product is going to be left out of temperature and used, by being put on Time as a Public Health Control like the sushi rice. CDI - placed in the walk-in in a shallow pan to cool. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops in water were taken by a staff member immediately upon my entry to the kitchen. CDI - a clean container was provided for the ice scoops. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors open. CDI - closed. |