|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC unable to state the 5 major reportable illnesses. Observed no employee health policy on site. CDI - Educated employee on health policy. Health policy poster given to PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed bottles of spicy mayonaise and shrimp sauce (contains mayonaise), and opened container of mayonaise sitting out at room temperature. Container of mayonaise states to refrigerate after opening. The spicy mayonaise was 64F. PIC stated items were taken out of reach-in unit when facility opened. Observed breaded raw shrimp at 52F. Item was just prepared. CDI - Items placed in reach-in unit for cooling. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed yellowtail jalapeno, tuna tataki, usuzukuri, sushi appetizer, sashimi appetizer, sashimi deluxe, sushi & sashimi combo, chirashi, several items under raw sushi/sashimi (tuna, salmon, yellowtail, pepper tuna), Fuji roll, crazy tuna roll, Manhattan roll, smokey bear roll, and Maki combo not asterisked with consumer advisory. Also observed the smokey bear roll and pepper tuna on regular menu not asterisked. All these items contain raw fish. CDI - Items are being asterisked by hand. VR to be done by 12/21/19 to verify menus have been changed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender and coffee maker for household use only. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed detailed cleaning inside reach-in unit with vegetables, deep fryer, and all other equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing to be done inside dry storage room and inside all cabinets. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored with customer drinks and items. |