|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Observed "white fish" on sushi menu at sushi bar for Rainbow Roll. Operator stated white fish was escolar. CDI, escolar written and identified during inspection. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed mussels not fully cooked stored above cheese in reach in refrigerator. Observed raw chicken with commercial packaging open and stored over raw beef in walk in freezer. Observed raw seafood stored over ready to eat food in stand up prep freezer. CDI, foods relocated for proper storage.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored over sauces in walk in cooler. cdi, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean ice bins at required frequency. Observed some soil residues accumulating at beverage area near ice machines. |
|
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 - Observed TPHC used for TCS foods on buffet but observed employee combine old broccoli and garlic held using TPHC with new broccoli and garlic and not identify new discard time of 4 hours as required on TCS food which was corrected by instruction. CDI by instruction and broccoli and garlic voluntarily discarded while on-site. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some storage container food ingredient labels wearing off. Re-label as needed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being wet staked throughout kitchen.
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on prep surfaces at front prep line. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 2 metal strainers with cracks and no longer cleanable.CDI, items removed from use.
4-101.11 Characteristics-Materials for Construction and Repair - P - Observed absorbant wooden sushi rice utensil paddle used. Observed absorbant wooden sushi display equipment that operator stated was in direct contact with sushi. Provide cleanable equipment or nonabsorbant barrier such as wax-paper. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some walls and floor soiled in ware washing area and rooms near mop sink area in back of kitchen. |