|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp in direct contact with raw chicken. CDI - PIC moved containers of chicken together in order of final cook temperature.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE sauces in walk in cooler. REPEAT -3- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp sauce not designated on TPHC held at room temperature all day in sushi station and at cook line. CDI - PIC voluntarily discarded and placed cold product in service under refrigeration. -0- |
|
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 time not captured per TILT procedure on file for sushi rice. CDI - PIC sent new TPHC template via email. Fill out completely and have available for all future inspections. PIC trained sushi staff about TPHC and mandated writing time on rice when placed on time. -1- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce cut 2 hour prior to inspection at 59F in standing water in WI cooler. CDI - PIC iced down lettuce and split deep portion intop 2 containers. REPEAT -1- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed wrapped rice bowl stored on shelf with food debris. Observed clean cutting board stored behind sink faucet of prep sink. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic bowls stored over clean dish machine drain board. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on cold holding equipment. Observed one light out under hood system. -1- REPEAT |