|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink observed on sushi prep station upon entry. Repeat violation. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P A dense pot of pork broth observed cooling overnight above 41F (see chart). CDI. Broth discarded. Repeat violation. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ramekins of squid and seaweed salad observed cold holding in flip top above 41F. Salmon and tuna observed in sushi case cold holding above 41F. CDI. Items were sent to rapidly cool in walk-in cooler and replaced with product below 41F. Repeat violation. |
|
22
|
0
|
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 Sushi rice observed without time stamp at sushi station. CDI. Discarded. |
|
31
|
1
|
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 Pork broth observed cooling overnight in WIC in large, dense pan without any ice or chill wand, stirring, etc. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Crab stick and shrimp observed thawing on prep sink without running water. |