|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods such as noodles, and pem cheese. CDI, ready to eat foods moved above unwashed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sushi station with concentration less than 50ppm chlorine. CDI, sanitizer solution replaced. |
|
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 shrimp cooling on counter at 98F. Shrimp had been on counter for more than 1 hour. CDI, PIC placed fried shrimp in freezer to rapidly cool.
Observed salad, and noodles cooling in covered containers. CDI, items uncovered. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed food establishment thawing fish on counter, not under running water, or in refrigeration. Ensure that tap water is 70F or less if thawing under running water. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed
containers with spices and aqueous solutions not labeled in chef carts. Ensure all working containers are labeled once removed from original packaging. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets at under counter coolers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout in need of cleaning. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles in areas where food employees are working with utensils
and equipment. Observed lights at sushi bar and lights at hibachi station less than 50 foot candles. Observed missing light bulbs at both stations. Ensure to light bulbs are replaced and working. |