|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall be easily accessible at all times for employee use. Observed equipment stored on hand washing sink at sushi bar and hand washing sink blocked. CDI, items removed from handwashing sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed large container of onion soup cooling in walk in cooler at 52 degrees from prior day according to operator. CDI, operator voluntarily discarded soup. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed bulk container of onion soup cooling in walk in cooler at 52 degrees F. Use proper methods to facilitate heat transfer. CDI, onion soup voluntarily discarded by PIC. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Use proper methods to thaw food. Observed shrimp thawing under tap water at 74 degrees F. Running water shall be below 70 degrees F if using this method. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Dry food ingredients that are not easily recognizable shall be labeled by common name of food. Observed 2 food ingredients in containers at prep line not labeled. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knives stored in soiled knife holsters. Observed ice scoop stored in holster that had some soil. Items relocated for cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Observed large wooden rice mixing equipment not certified or classified to meet ANSI / NSF standards.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 hood lights out under ventilation hood system. |