|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer dispensing at concentrations above 400 ppm at 3 part sink. PIC manually diluted sanitizer to proper concentrations. Use test strips to check sanitizer concentration regularly and adjust concentration as needed. This issue has been noted on previous health inspection reports. EHS has discussed with PIC to use test strips and to contact vendor for service when needed. Verification required within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 containers of prepared rolls placed into open air customer display unit while still in cooling process. Observed multiple sushi items cooling in the service cooler reach in sealed in plastic containers. Observed multiple sushi rolls stacked at least 3 deep placed on tray covered with plastic wrap while still in cooling process. CDI - all prepared sushi items relocated to walk in freezer to quickly chill to 41f before placing back into display cooler or into service coolers. Follow cooling procedures to chill TCS foods quickly. Do not place rolls into the open air service cooler until it has cooled to 41f or lower. Do not pile up and tightly wrap prepared sushi on tray while still cooling. Do not place sealed plastic clamshells of sushi into service coolers while still in cooling process.
REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in kiosk kitchen areas. Contact PCO for service. REPEAT |
|
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 ice scoop laying in ice machine covered by ice. Store ice scoops on a sanitary manner with the handle out of the ice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal and plastic food lids stored in unclean container. Observed this container of lids stored on shelf directly under paper towel holder in direct line of dripping hands from hand sink. Relocate clean lids and container away from sources of contamination. |