|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Per sushi chef, brown rice was cooled from this morning and was recently taken out; less than 45 minutes, to be used to prepare sushi rolls. Brown rice was not under temperature control as indicated by HACCP to be at 41F and only small amounts to be taken out to prepare sushi rolls. CDI- Container of brown rice was vented and placed in walk in cooler. Both sushi chef and PIC Jennifer Wise were advised of requirement for holding brown rice under temperature control. |
|
27
|
1
|
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. Both large containers of brown rice and white sushi rice not labeled with the date of preparation, time, and pot number as indicated in the approved HACCP. The sushi chef advised that both were made today. CDI- PIC and sushi chef were advised that both containers must be labeled as indicated in the approved facility HACCP plan. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Pot of crab legs being deglaze of ice/ thawed in large container of water at prep sink. No running water observed during thawing process. CDI- Seafood manager turned on water. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Four of nine in use squeeze bottles of sauces not labeled per rule. CDI- verbal correction to PIC to maintain labeling of bottles. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
I 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clear containers and metal pans stacked together tightly during drying. CDI- Some containers separated to allow for air drying. PIC was advised of requirement. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Designated areas shall be provided and used for employee's to eat and drink so as to avoid possible contamination of food contact and single service items. One employee was observed to be eating as she passed through the shared door between the meat market and seafood department. Employee was not preparing food, but did have to use shared exit area in the seafood department. CDI- PIC was advised that employee's should only be eating in the designated areas. |