|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed PIC wash measuring cup from wash basin of 3 compartment sink and rinse measuring cup to use for sushi acidification without sanitizing measuring cup. CDI-REHS provided education to wash, rinse, and sanitize dishes that are in the 3 compartment sink and PIC properly washed, rinsed, and sanitized and grabbed a clean dry container to use. |
|
33
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed most sushi items being cooled in sushi grab and go cooler while stacked and tops on. PIC stated items were prepared 2 hours prior. CDI-All items were removed from sushi grab and go cooler and placed into walk in freezer to rapidly cool. All Items reached below 41F before placing back into sushi grab and go cooler. |