|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 Assignment - PF - Observed staff had ANSI accredited certified food protection manager certification but unclear that someone designated as person in charge. The permit holder shall be the person in charge or shall designate a person in charge and that a person in charge is present at the food establishment during all hours of operation. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sushi overstacked in open air display cooler and sushi between 42-49 degrees F. CDI, sushi relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed Ramen menu items identified with asterisk but no means to identify which sushi items on display case contain raw or undercooked animal food. No DISCLOSURE on consumer advisory on top of display case indicating what asterisk means or on ramen menu. Employee stated old consumer advisory removed from display case. Vr follow up to ensure complete consumer advisory provided |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed sushi in container not labeled according to SOP with preparation date and use by date at end of next day as required by HACCP plan approval. Observed sushi in container made hesterday according to staff labeled with dates 10/17-10/20. CDI, corrected with correct dates while on-site. Repeat. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on waist of food employee and wiping cloths on 3 compartment sink. Maintain wiping cloths in sanitizer in between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed ph meter not calibrated / working as required. Consumer advisory not clearly clearly identifying which sushi items in display case container raw/ undercooked fish. . |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some water on floor under storage rack near 3 compartment sink. |