|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
In discussion with sushi chefs, it was found that the same knife is used to cut RTE and raw searfood rolls. This knife must be washed, rinsed, and sanitized when going from Raw to Ready-to-eat, or use two separate knives as discussed.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed cooked beef on the same platter as rare roast- cooked beef moved and beef that was in contact with the roast juice was discarded. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed whole chickens not reach 165F or more(see chart). That one skewer of chicken from that batch were put back into the oven to reach >165F to correct.
Employees must use thermometers that are available to ensure safe FCT's are met.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Observed roast beef and tenderloin without a asteriks that leads consumers to the health warning and/or no sign stating that these products are undercooked.
In discussion with staff it was found that both of these products reach 125F for 1 hour and this is not fully cooked according to 3-401.11 B.
Sign placed today warning consumers that these are undercooked to correct temperarily.
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed degreasor stored with to-go boxes- moved to designated chemical storage to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a broken handle on the sub station cooler.
4-202.16 Nonfood-Contact Surfaces - C |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed two handsinks that would not turn all the way off.
5-205.15 Maintain a plumbing system in good repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed an employee eating food on the make line today- employee stopped, threw food away and washed hands to correct. |