|
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 two employee drinks stored in server station salad fridge above food. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at kitchen handsink, paper towels un-available. CDI- PIC provided paper towels at handsink. |
|
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 diced tofu double panned on make table of hibachi prep cooler at 50 degrees, said to been in cooler over 3 hrs. CDI- PIC voluntarily disposed of tofu. Observed sauces that are made with TCS ingredient (teriyaki sauce w/ cooked onions & Hibachi sauce w/ cooked garlic) that are being left out at room temperature more than 4 hrs at a time. CDI- Instructed PIC he can add these items to list of other items being held with TPHC procedure. PIC will complete a TPHC form and email to ehs. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 tempura shrimp and tempura sweet potato held with TPHC at room temp for approx. and not being time labeled per TPHC procedure. CDI- Items properly time labeled. (repeat) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tubs of rice actively cooling in walk in cooler and a deep, tightly covered 5 gallon bucket of lettuce cooling since prep. CDI- Rice moved to flat pans and observed properly cooling, lettuce moved to two separate containers with ice added to speed cooling. (see temp chart). Observed TCS sauces (teriyaki and hibachi) that appear to be cooled in deep 5 gallon containers. As these are TCS sauces they need to be cooled using proper cooling methods. CDI- Reviewed proper cooling methods with PIC for these sauces. |
|
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 one sushi chef wearing a watch during sushi prep. CDI- Employee removed watch. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Hose bib with pistol grip needs a backflow prevention device at Y adapter hose bib of can wash. |