|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tray of raw salmon and himachi over ready to eat sauces in sushi reach in cooler. Observed raw fish over rice cakes in sushi reach in freezer. Observed raw beef over brown sauce and vegetables in reach in cooler on cook line. Observed raw chicken stored over salmon on speed rack in walk in freezer.
Repeat violation. CDI- all items rearranged to proper locations for correct storage order.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed avocados and cabbage stored over ready to eat sauces and carrots in walk in cooler. CDI- rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in roll top prep unit on line above 45F. Observed unit holding above 45F. PIC stated that temperatures were checked prior to opening and unit was properly functioning at that time. CDI- All food relocated to walk in cooler to rapidly chill since food was out of temp for less than 4 hours. Return visit required to verify repair of cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of fish in sushi area with two date stickers. Observed container of seaweed salad opened yesterday without date. CDI- items properly labeled. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control- Observed two tempura shrimp 97F at sushi area on counter. Shrimp is cooked and used for lunch period and discarded after lunch. Added tempura shrimp to approved TPHC procedures and labeled with time. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
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 multiple bins of salt, sugar, flour etc. without labels. |
|
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 bowls without handles stored in containers of cooked rice, plastic container without handle in container of sugar and knives stored in between crack of prep table and prep unit. CDI- all removed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mutliple cutting boards with deep grooves/pits/stains.
4-502.11(A) Maintain utensils in good repair. Observed both fryer baskets with broken metal. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C Ensure that hood system is properly functioning to prevent grease accumulation. Observed grease build up on front part of hood with potential for dripping onto food prep surfaces. |