|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Food employee asked about establishment's employee health policy. Employee stated 2 symptoms and none of the illnesses. Employee also was unsure of where to find the information. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses to the PIC. Employees must know all 5 symptoms and all 5 illnesses or where to find the information. CDI - PIC given sample health policy poster to post in department. 0 pts. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Pieces of wrapped raw tuna stored in reach-in freezer above cooked chicken. Raw animal foods must be not be stored above ready-to-eat foods. CDI - Chicken moved away from raw tuna. 0 pts. |
|
19
|
0
|
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 - Cooked carrots in hot case measured 118-130F. TCS foods in hot holding shall measure 135F or above. CDI - Carrots reheated to 175F. 0 pts. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Garlic in oil at olive bar measured 48-51F. TCS foods in cold holding shall measure 41F or less. CDI - Garlic in oil discarded. Half credit taken due to improvement from last inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Cooked shrimp and spicy tuna in sushi cooler did not have date marks. TCS RTE foods must be date marked and discarded or sold within 7 days. CDI - Items were prepared 2 days ago so dates were placed on items. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Cooked chicken in sushi cooler had a date of 7-12 and had not yet been discarded. TCS RTE foods must be discarded or used within 7 days of preparation. CDI - Chicken discarded. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C - Thawing shrimp in prep sink measured 78F. Shrimp was thawing out of temperature control. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. Food can not rise above 41F during thawing. CDI - Shrimp moved to cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - 1 wet wiping cloth observed at sushi prep station. 3 wet wiping cloths on soiled drainboard of 3-compartment sink. Wet wiping cloths must be stored in sanitizer when in between uses. Once soiled, place wet wiping cloths in a soiled linen container or bag. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Leak at 3-compartment sink faucet at cheese station. Plumbing fixtures shall be maintained in good repair. 0 pts. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C - Dried grease on the ground around grease receptacle. Clean area so it does not become pest harborage. 0 pts. |