|
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 soup in the temperature danger zone. Refer to temperature chart. Advised to keep proper temperature of this product and use thermometers more often. CDI - turned product and currently at 160F. Advised to turn product more often and/or turn up the hot wells. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. (sushi is the only area where food is in temperature danger zone; the rest of facility has fixed issues from last inspection). Observed sushi in the temperature danger zone. Refer to temperature chart. CDI - educated PIC and sushi food employee to prepare, cool in blast chiller or freezer, then store sushi in cold holding display unit. Please follow AFC's step by step process in the booklet (pgs. 14-16). EHS showed sushi food employees where the blast chiller is. Product has been chilled to proper temperature. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice pH above 4.1. CDI - EHS showed the sushi food employees the AFC booklet about the procedures of preparation and how to make the proper pH. Food employees have redone the sushi rice with vinegar and is below 4.1 pH. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed sushi food employees did not know to cool product after preparation. CDI - brought product to blast chiller and cooled product down to proper temperature for the cold holding sushi display. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcans at a few handsinks in the kitchen. Advised to provide trashcans for all handsinks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile throughout the kitchen. Advised to replace. |