|
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 Observed several TCS foods throughout the facility (see temperature log) holding between 42F and 47F. Areas included the two flip tops across from the cooking equipment and in the walk in unit. CDI: Out of temperature items in the flip tops (marinated eggs, gyoza, etc) were placed on TPHC to be discarded at 3 PM, and out of temperature items in the walk in unit were vented and placed on ice to rapidly chill to 41F. All other items in the walk in unit were 41F or below, leading EHS to believe that the equipment itself was not the issue. REPEAT. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 time logs for sushi rice with intervals exceeding 4 hours. PIC was able to produce written procedure for sushi rice, which stressed the 4 hour limit. Observed shrimp tempura at room temperature with no mention in procedures. CDI: EHS had PIC explain procedures to staff and ensure that no rice was left more than 4 hours, as well as add shrimp to procedures. REPEAT. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on weekly special menus. Items were marked with an *, but no text present. PIC stated that special menus are not provided to customers, and that wait staff is responsible for telling customers about special. CDI: EHS had PIC take menus out of use and ensure that servers recieved training to ensure they explain which foods are served raw or undercooked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled bottle of sanitizer at nook between sushi and alcohol bar. CDI: Bottle labelled. |
|
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 freshly made salads at 44F in low boy unit rated for holding. PIC stated that salads are made fresh each shift and do not last longer than 4 hours. CDI: EHS had PIC place salads on TPHC to be discarded at 3 PM, and informed PIC that salads must either be kept on appropriate TPHC (with procedures) or cooled to 41F before being placed into holding. REPEAT. Note: Points were not escalated, as facility has shown improvement on cooling methods in regard to cooked egg products. |