|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in two bottles registering at 50ppm on test strip. CDI-bottles taken out of service and contents discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Facility not following approved HACCP plan for rice. Observed rice batch used to roll sushi for display and hold for 2 days with rice that had been acidified to a pH of 4.24. HACCP plan approved states pH of rice is to be at 4.1 and to be discarded if not between 3.30 and 4.1. Observed logs not being kept up with frequency as required. Employee stated that the batch measuring at 4.24 was made at 10:30AM but did not observe this batch recorded in logs, only observed a batch made at 8AM recorded. CDI- Product made with 4.24 pH rice voluntarily discarded. New batch of sushi rice made and pH measured at 4.08 and recorded in logbook. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in kitchen and landing on exposed food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored in splash zone of hand sink. |