|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
General Comment: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letter from supplier KGI with 2018 date. CDI, updated parasite destruction letter for current year provided. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 - Observded sushi riced held in pot at 129 degrees F but not labeled per TPHC procedures. CDI, label provided. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quart sanitizer bucket testing below 200ppm quat. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.. Observed utensil stored in water at 32 degrees
F. PIC transferred utensil to hot water greater than 135 degrees F. |