|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed sushi person enter the sushi bar area and don gloves without a hand wash. Also noted dish washer go from washing soiled dishes to putting away clean dishes without a hand wash. CDI (corrected during inspection) Instruction provided and both employees washed their hands. |
|
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 dish machine sanitizer container empty and zero ppm chlorine sanitizer measured with test strip. CDI by changing container and priming machine so 50-100 ppm was reading on test strip. |
|
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 sushi bar rice and shrimp tempura not marked with times as indicated on the TPHC procedure. CDI by marking items with time and these items shall be discarded after lunch when they close before dinner. |
|
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 full half pan of broccoli cooling in the WIC. CDI by splitting broccoli into two pans to cool properly. The middle was not cooling quick enough. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed old toaster oven in disrepair at sushi bar. Facility has a new one not in use. Also noted mixer attachment for the end of a drill with broken paddles or wires. Also noted fryer baskets and some cooking pans that are dented with crusted on build up and not easily cleanble anymore. Ensure cutting board on cook line is also smooth and not scored. Replace or refinish as needed.
4-205.10 Food Equipment, Certification and Classification - C Observed Rigid brand drill used with mixer attachment noted above not approved for kitchen use. Facility needs an NSF approved mixer for shrimp sauce. |