|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Observed carbon dioxide tanks. In front of hw sink . CDI, tanks relocated to provide easy access to hw sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Observed fish held above 41 degrees F in sushi case. Operator stated case was turned on recently but food did not go down after several minutes of monitoring. TOHC form completed and facility will use if necessary. Vr to be completed by Monday to ensure long term compliance of cold holding and equipment calibration. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Observed container lid placed on garbage can during preparation. CDI, equipment relocated |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Observed TPHC procedures not followed for sushi rice and time not identified per written procedures. CDI, time recorded per procedures. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed vacuum packaged fish thawing in sealed package. CDI, employee removed from vacuum environment |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Observed a couple stained ceiling tiles and damaged baseboard below WIC |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
Observed no thermometers in sushi cases to measure ambient air temperature. CDI , thermometers provided. |