|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands at dump sink. CDI hands washing stopped. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
Yes |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility with albacore (white tuna) on sushi menu but uses escolar. Menu must be changed. Verification required. |
|
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 with raw salmon for sushi stored above cooked eel. CDI items rearraged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris. |
|
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 45F. -P. Observed sliced pork at 49F from overnight. CDI item discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sushi salmon, cooked eel, sushi sweet tofu, spring roll sauce, half and half, and shrimp sauce that was not dated. CDI items dated. Repeat
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cabbage and rehydrated noodles held over 7 days. CDI items discarded. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 facility with time logs for rice but unable to find written procedures. Repeat. Verification required. |
|
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 sliced pork that was tightly covered with ice packs inside and left in reach in, tofu covered while cooling, and cabbage and lettuce cooling in prep top. CDI pork discarded and items properly cooled. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed facility with no thermometer in sushi display case. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed no data plate for facility dish machine. Repeat. |