|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Metal scouring pad stored in back handsink upon start of inspection. CDI - Scour pad relocated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Sushi rice in rice warmer at 93F with no time stamp; written procedure says time stamp must be placed on rice warmer when rice is removed from refrigeration. CDI - Sushi rice discarded and a new batch started. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table next to heads of cabbage. CDI - Relocated to sanitizing solution. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. Metal tongs stored with handle down in steamed veggies in steam well. CDI - Tongs reinserted with handles up out of food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Split gaskets found on the sushi prep cooler door and the walk in cooler door. Replace as needed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on multiple non-food contact areas throughout facility. Clean crumbs from inside reach in freezers and build up from cooler door gaskets, cooler door handles, and other high-touch areas. |
|
53
|
0.50
|
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. Heavy build up of grease collecting and running down the wall at the front cook line. Clean build up of grease from stainless steel wall and hood system at front cook line. |