|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC explained they use 3 different companies for their sushi grade fish, PIC only produced one sheet for KIG. VR required 9/22/2019 |
|
23
|
0.50
|
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 Masago (fish roe) on menu with no asterisk. VR required 9/22/19. |
|
31
|
1
|
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 tuna that had warmed up from prep, covered with saran wrap. CDI-Items were uncovered to allow for proper air flow. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the only thermometer to be a dial thermometer, VR required 9/22/19. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Obserevd plastic cups and disposable dinnerware sitting on floor in dining room. Needs to remain off the floor. Observed plastic to-go containers and cups sitting on counter where public has access to. Explained to PIC this is a possible contamination hazard. |