|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Additional Temperatures: shrimp-39, rice-40, crab meat-39, tuna-38, fried sushi-40 (All items @ sushi station.)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic and metal containers stored as clean with leftover food debris inside them. Observed soiled spoons stored in bin holding clean utensils. CDI-PIC moved items to dish machine to be rewashed. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bucket at the sushi station reading 0ppm. CDI-PIC correct concentrations to 100ppm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 plates being used to scoop rice, shrimp, and noodles at the hibachi station. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in units at the sushi station and bottom reach in of flip top in the kitchen. Observed rusted shelving in the walk in cooler storing the meats. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.-Observed no lid/cover on the trash bins in the womens restroom. |