|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Observed uncovered employee beverage cups stored on shelf above prep line. Store employee beverages below work contact surfaces, covered with a lid. CDI by removing employee beverages. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed several knives stored on wall magnet with dried food debris. Utensils must be clean to sight and touch. Do not store utensils dirty on wall magnet. CDI by sending utensils back to wash. Observed spray bottle labeled as sanitizer testing 0ppm for chlorine. Maintain sanitizers at 50-200ppm chlorine. CDI by refilling an testing at 200ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- REPEAT- Observed sahsimi fish at sushi bar without date marking. Date mark raw fish with date package is opened or whole fish is prepped. Ready to eat foods stored for less than 24 hrs are exempt from date marking. CDI by date marking sashimi. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Obserevd incomplete consumer advisory on the menu. Steak is offered undercooked and will require consumer advisory identification. PIC is having menus reprinted. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing- Obserevd raw shrimp thawing in prep sink without running water. Thaw raw shrimp under running water, in refrigeration, or as part of cooking process. CDI by placing shrimo under running water. |