|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates stored as clean but accumulating debirs / soil. CDI, plates relocated for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fish held in 3 display units between 43-45 degrees F. Observed TCS foods held between 43-44 degrees F. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Vr to ensure calibration of sushi display cases and walk in cooler to ensure units maintaining TCS foods at new requirement. TPHC discussed as option with management for sushi display units. See temperature observations above. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed spray bottle of chlorine sanitizer above 100ppm. CDI, sanitizer diluted to required concentration.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of chlorine sanitizer and bathroom cleaner not labeled . CDI, containers relocated to label per instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 fried roll cooling in low reach in prep refrigerator behind line. CDI, operator transferred rolls to sheet pan and relocated to walk in cooler to rapidly cool . |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - Observed shrimp thawing under running water but water at 87 degrees F at tap. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed employee filling container with dried food ingredients on floor and floor used as prep surface. Observed prep sink used and raw shrimp and vegetable stored on same sink at same time. |
|
43
|
0
|
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. Observed box of single-serive articles stored on ground. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test kit available for quat santizier dispener at 3 compartment sink. Vr required. |