|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF. Observed no PIC upon entrance to restaurant. PIC showed up early in the inspection. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp over sauces, raw salmon over crab mix and raw tuna over lobster sticks. CDI items rearranged. Repeat.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered shrimp, flour, tempora batter, corn starch, and salt throughout facility. CDI items covered.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees go in and out of walk in unit and continue food prep. CDI gloves changed and hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed items from last night (rice cooker, pans, skillets, skimmers, and utensils) that were soiled with debris. CDI items moved for cleaning. Repeat. |
|
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 sushi prep unit, next to prep freezer, at 51F and holding TCS foods at 50F and above. CDI items discarded. Verification required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 facility with sushi rice that was left over from last night. CDI rice discarded. Repeat. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 multiple containers without handles used as scoops in stored inside various food containers. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sink and dispenser by fryeer, wall behind grill, the grill, gaskets, vents, floors in freezer and by grill soiled with debris.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed split gaskets in prep units. |