|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee meal stored in low by unit in sushi prep area over top of food for restaurant. CDI: Meal relocated to the bottom shelf of walk in unit away from food for facility. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee at bar using bare hands to place bar fruit on a drink. CDI: EHS instructed employees not to use bare hands to handle bar fruits, fruits discarded. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P Observed Kimchee from Korea Kimchee (previously recognized as an
unapproved source) in a 7.5 lb container in walk in unit. EHS informed PIC that the product was unapproved, and PIC stated that he would get the Kimchee from an approved facility instead. CDI: All kimchee was voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine rinse temperature at 150F during inspection. PIC called for maintainence during inspection, but a new part was required for the repair. Facility will use three compartmetn sink to wash dishes until repairs are made. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
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 raw shell eggs stacked above fill line in flip top unit holding at 50F. CDI: Top layer of eggs removed and sent to wak in unit for cooling. Remainder of eggs temped at 41F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice at sushi bar area with no time stamps at beginning of inspection. CDI: PIC printed time stamps to begin TPHC at 4:45 PM. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an entire container of unlabelled squeeze bottles containing various sauces with no labels. CDI: PIC had the bottles labelled. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing sushi while wearing a watch. |