|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee behind sushi bar switch gloves without washing their hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee rinsing out a bowl that operator stated was for employee use. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P -Observed raw shrimp stored over cheese in reach in refrigerator. Observed raw fish removed from commercial packaging and stored over vegetable in reach in freezer. Observed unwashed produce stored over sauce in walk in cooler 1. CDI by instruction. Foods relocated for proper storage. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed black pepper chicken held at 108 degrees F. CDI, operator reheated chicken to 171 degrees F. Improvement made since previous inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Written procedures must be prepared in advance and held on site when using Time as a Public Health Control. Observed tempura ~ shrimp held on Time but no written procedures on site for this food item. CDI, operator provided handout. Improvement made since previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanititzer in between uses. Observed several wet wiping cloths stored on counter surfaces throughout kitchen upon arrival. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be constructed of smooth, nonabsorbant, and easily cleanable material. Observed cardboard lining shelving in walk in freezer and several manufacturer cardboard boxes being re-used as storage containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor strip damage on doorway floor stripping at walk in cooler 2. |