|
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 one pan of chicken in prep cooler above 45F. CDI: Item rapidly cooled. |
|
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 california rolls for lunch bento boxes stored on counter. PIC stated that after lunch, they are discarded. CDI: Item added to TPHC paperwork. PIC reminded that any items purposefully held out of temperature need to be held on time. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed several packages of fish thawing on counter at sushi station. CDI: Fish was placed in cooler to thaw. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm Chlorine with wet wiping cloths in bucket. CDI: Liquid changed and Chlorine added at proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor at sushi station. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop handle down in rice. CDI: Scoop was stood straight up, with handle out of product. |
|
45
|
0
|
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 gasket on reach in cooler at sushi station. REPEAT VIOLATION Improvement from last inspection. |