|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice held at 110F. Warmer was unplugged. CDI - PIC Mei plugged the warmer back in. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sushi in the front display case holding at 60F. CDI - Sushi was moved to the reach in freezer to cool down. Called the cooler company and adjusted the temp. on the unit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed rice bags stored on the floor under the 3 compartment sink. Observed sugar stored on the floor in the storage closet. CDI - PIC moved the rice and sugar off the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth stored on the cutting board. CDI - PIC placed cloth into sanitizer bucket. Repeat violation. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler by the sushi line and the reach in cooler under the fryer. Replace gaskets.
Observed a broken rice hot hold unit handle. Tape has been placed on it to mend. Remove the tape and replace the handle or cooker. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the storage room. Shield light or replace with a shatter proof bulb. |