|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed bar hand sink holding wet blue cloths. CDI-The cloths were removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing paper towels at the sushi hand wash sink. CDI-Paper towels were brought out. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on the spiralizers that were stored on the clean equipment rack. CDI-The two spiralizers were moved back to the dish machine for re-washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mackerel marinating in vinegar on the prep counter at 65F. CDI-The manager explained that it had only been out about 30 minutes. The mackerel was placed into a cooler for rapid cooling. REPEAT.
*Points kept the same today. Only item out of temperature. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 two different kinds of shrimp cooling on the prep counter below 135F. CDI-The shrimp was moved to the prep coolers for rapid cooling. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several gnats around the saute station and at the sushi prep station. Increase pest control methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths on the sushi prep counters. CDI-The cloths were removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving to the back 2-door reach in cooler. Shelves are no longer easily cleanable. Have replaced. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup underneath the drawers to the salad station cooler. Have cleaned. |