|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C - At least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over seafood in reach in freezer. Observed raw fish stored over cooked crab in reach in refrigerator. CDI, operator relocated foods for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
hnNEnsure equipment is washed rinsed and sanitized. Observed food employee not fully submerge sushi rice container when washing equipment. CDI by instruction. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sushi rice held in unplugged rice cooker at 88 degrees F and operator stated that it was from night before. CDI, operator voluntarily discarded rice. Repeat. Time as a Public Health Control was discussed with operator for suhi rice. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cooked crab cold held in front display case at 54 degrees F. Observed ambient air temperature of front display case between 45-48 degrees F as measured by thermocouple. CDI, operator adjusted thermostat and refrigerator now holding required temperatures. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth stored on cutting board. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment in good repair and calibration. Observed reach-in refrigerator holding ambient air temperatures above 45 degrees F. Operator adjusted thermostat and unit now holding required temperatures.
4-101.11 Characteristics-Materials for Construction and Repair - P - food conact surfaces shall be safe. Observed to-go grocery bags stored in direct contact with raw fish. CDI by instruction, food operator transferred fish to food grade packaging. |