|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of all items marked with a day or date that exceeds the approved hold time. Observed deli meats parked with a day 1 as early as 7/21. According to the PIC these items should not be stored longer than 5 days. Corrected during the inspection by discarding all items. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - CUsed approved thawing methods. Observed raw sushi fish and imitation crab meat thawing out on the sushi area shelving. Approved methods for thawing was discussed |
|
45
|
0
|
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 - CSushi undercounter prep cooler should be checked for repair. Was unable to determine whether this unit was in a defrost cycle. All food products measured 45-46F, but only an internal temperature of 49 was obtained. As a pre-caution all potentially hazardous items were moved into the cooler to store and a work order has been placed. It was advised that the unit be maintained empty until the unit can be checked for repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CGeneral cleaning of equipment is needed. Including the shelving areas, reach in areas and inside display coolers and around the rolling carts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the floors where standing water was noted. Clean behind the fryers where greasy rags were noted. Clean the walls behind the fryer and 3 comp sink. |