|
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. Potentially hazardous foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours. P PIC informed sushi tools, cutting boards and kitchen cooking equipment was only changed out daily. CDI Informed PIC that equipment food-contact surfaces and utensils need to be cleaned at least every four hours. |
|
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 sushi rice not clearly marked with a start and end time. CDI Sushi rice was marked with start and end time. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
shy] 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 lettuce in reach in unit tightly covered with a lid that had just been prepped. Observed stir fry rice in walk in cooler tightly covered cooling. CDI Rice was spread out on sheet pan and sent to freeer to cool down. Lettuce was put in walk in cooler for rapid cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C All working containers of food/food ingredients removed from original container that are not easliy recognizable shall be labeled with a common name. Observed containers of oil, curry sauce etc not labeled. Make sure to label with common name. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a brace on hand. All items such as these shall be removed before starting food preparation to facilitate and ensure proper handwashing. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed doors open to both trash receptacle and recycling. Make sure to keep closed.
Observed storage area with debris and greast spill.
**Shared with several restaurants. Will contact other facilities to make sure clean-up is done and doors remain closed.** |