|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the listed items; (Crab, salmon, escolar, tuna, spicy crab, shrimp, and crab) at the sushi cold holding unit holding above 45 degrees. All items were discarded. PIC was able to adjust temperature and cold air flowing; seems temperature was turned up last night. VERIFICATION REQUIRED. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of toxic substance not labeled. CDI Directed PIC to label all toxic substances; completed during inspection. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Why h4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing equipment including baseboards shall be cleaned every 24 hours, prior to use or as often as needed to avoid accumulation. Observed calcium build-up on ware washing basin and spray arms. Make sure to increase cleaning frequency, suggested a deliner. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone sitting on top of wax paper at sushi area. CDI Cell phone moved and wax paper on top discarded. |