|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce stored in walk in cooler above ready to eat foods. VR - verification required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed imitation crab and cream cheese stored on cutting board of sushi counter for ease of use. CDI - items removed for rapid cooling. I explained that these items could also be safely held by using time as a public health control. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure symbol missing from several menu items on all menus. To-go menu: add disclosure symbol to Tobiko Egg, Mr Tokyo Roll, Angel Hair Roll, Dragon Roll, Mr Tokyo Bowl, and Yellowtail Jalapeno appetizer. Lunch menu: add disclosure symbol to items 37, 65, and 69. Dinner menu: add disclosure symbol to appetizers Mr Tokyo Bowl and Yellowtail Jalapeno, plus items 47, 52, 75, and 77. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of cleaner with label which had fallen off. CDI - label replaced. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep pan of cut lettuce stored in 1 door upright cooler near tea station. Container was covered and lettuce measured 50F. CDI - explained to PIC that proper cooling method requires shallow, vented or uncovered pan or other method such as ice in the lettuce with pan still uncovered. He changed the procedure for rapidly cooling cut lettuce. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-601.12. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed white tuna on menu was corrected to read escolar tuna but escolar is not a tuna so correction needs to go further and read just "escolar." Observed red snapper offered on menu but red snapper is not a fish supplied to facility. Item used in place of red snapper is tilapia. Menu needs to read "tilapia." |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths lying on sushi cutting boards. PIC removed them.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets dtored on the floor. PIC will elevate them. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for ice cream was being stored in a container of liquid at room temperature. PIC removed scoop, washed rinsed and sanitized it, and placed it into clean dry container for storage between uses. It will be cleaned and sanitized at least every four hours. |