|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on counter at sushi bar, a bottled drink stored above prep surface next to microwave, and employee plate of food stored on prep surface at back of kitchen. CDI - all items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no sanitizer available for use. CDI - bleach sanitizer made up in bucket during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pot of chicken stock on stove holding hot at 103F. PIC reported that soup was made about 2 hours ago. CDI- by reheating on stove to 165+ during inspection. |
|
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 some items including cooked carrots at 93F and soup at 126F cooling on counter at room temperature. CDI - by moving to walk-in cooler to properly cool. Observed bean sprouts left out on counter at 63. CDI - moved to reach-in cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of degreaser mislabeled as "multi quat sanitizer". CDI - by labeling bottles properly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small containers of dry goods with no label.
3-601.12 Honestly Presented - C (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed Escolar being advertised on sushi menu as "White Fish". Verification required to ensure menu reads Escolar. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an unapproved rice cooker labeled "For Household Use Only". |