|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled equipment, remove gloves to change glove before proceeding to food preparation without washing hands between glove changes and before downing gloves when beginning new task. CDI, employee washed hands. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sushi rice held on TPHC from prior night according to PIC, not labeled with discard time and not discarded. CDI, rice voluntarily discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing at ambient room temperature at prep sink. CDI, shrimp relocated to WIC to thaw under refrigeration. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on sushi prep table. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit not in service during inspection. Maintenance arrived on-site to repair. Long term compliance visit required to ensure unit working and able to maintain TCS foods at 41 degrees F and below. Observed no foods in unit at time of inspection and facility had already contacted maintenance. Observed split gasket on sushi refrigerator. |