|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above bus tub of blanched broccoli. CDI: PIC rearranged storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sushi knife with food debris on blade. CDI: Employee took to dish machine to be washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and raw beef above 41F. PIC stated water for shrimp was recently changed about 30 mins ago, resulting in it being over 41F. CDI: PIC added ice on top to quickly cool. Ambient air was between 41F - 43F. Unit was turned down. EHS suggested PIC to keep flip top unit closed in between cooking orders as well to ensure proper cold holding. No points escalated due to unit working properly and everything else in the unit was 41F or below. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC stamps for tempura shrimp, spring rolls and sushi rice with no end times. EHS and PIC discussed on marking end times to be more accurate on discarding after 4 hours. CDI: Education provided and PIC labeled with correct discard time. REPEAT VIOLATION. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in sanitizer buckets at a concentration of 0ppm. CDI: employee remade sanitizing solution to correct concentration- 50ppm. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 utensils in water of 129F at the grill station. CDI: PIC switched to clean water and heated new water to 135F or above. |