|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Sushi rice not disposed of per TPHC procedure within 4 hrs was to be served after being out of temperature since last night. CDI- Rice disposed of. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves handle raw chicken then handle a plate to plate cooked food. CDI- Employee corrected, disposed of gloves, washed hands and put on new gloves to handle plates and RTE foods. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Facility makes shrimp sauce using TCS ingredients. PIC said TCS shrimp sauce is given to customers in multi use squeeze bottles to use at the tables and are then saved to use again. As the sauce is removed from temperature control and held out for an un-determined amount of time, facility will need to take single service amounts of TCS sauce to customer's tables that are not kept. Will follow up that facility changes procedure for single service of TCS sauces. g |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS shrimp sauce and TCS spring roll sauce in prep cooler and walk in cooler improperly date marked with older dates that PIC said was in-accurate. CDI- Spring roll sauce made several days ago was voluntarily disposed of. Shrimp sauce that PIC confirmed was made yesterday was properly date marked. Observed cut half a head of cabbage in salad prep cooler cut a few days ago that was not date marked. CDI- Cabbage voluntarily disposed of. Will follow up within 10 days that facility is maintaining proper date marking. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility had made a sushi roll for a take out order this morning using rice from rice cooker that was on TPHC from the night before. Also observed a sushi roll made yesterday in sushi cooler, made with sushi rice that was on TPHC yesterday. TPHC procedure requires all foods held with TPHC to be disposed of within 4 hrs max. after cooking or removing temperature control. Sushi rolls made with rice on TPHC also must be disposed of within 4 hrs max. CDI- Sushi rolls and left-over rice from last night voluntarily disposed of by sushi chef. New batch of sushi rice placed into use and properly time marked per TPHC procedure. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a cook wearing a ring with jewels and designs. |