|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Employee rinsed off pH meter in hand washing sink. Hand washing sinks shall only be used for employee hand washing. CDI - Employee educated on handsink use. 0 pts. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw tuna stored on shelf above cooked shrimp in reach-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw tuna moved to bottom shelf. 0 pts. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Vegetable peeler, strainer, and 2 pans found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Employee states that knives and cutting boards are cleaned at the end of the day. Utensils and cutting boards that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Items taken to be sink to be washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Seaweed salad to-go containers measured 48F in sushi retail cooler. Cabbage measured 71F in make-unit top. TCS foods in cold holding shall measure 41F or less. Employee stated that items froze in the cooler over night and were thawed this morning. Ensure TCS foods do not rise above 41F when thawing. CDI - Items moved to reach-in cooler to cool. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Washed avocados in sushi cooler still had stickers on them. Fruits and vegetables shall be washed thoroughly before use. Remove stickers when washing avocados. 0 pts. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Pans stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-201.11 Equipment and Utensils-Durability and Strength - C - Knife has taped handle. Remove tape or discard knife in poor repair. // 4-501.12 Cutting Surfaces - C - Cutting boards attached to make-unit have deep cut marks and are no longer smooth and easily cleanable. Replace or resurface cutting boards. 0 pts. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions - C - Floating food debris in sanitizer solution at 3-compartment sink. Sanitizer solutions shall be free of debris. Maintain sanitize vat clean. |