|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed multiple employees wash their hands and used same washed hands to touch sink knobs while turning off faucet. CBI/CDI- Educated employees on proper hand washing and hand washing was achieved adequately. 0 points. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed large containers of chicken and beef broth at 43-66F. CDI- PI was educated on proper cooling and out of temp broth that were said to be cooling since last night were voluntarily discarded. -1.5 points. |
|
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 Entire cold hold sushi display case was holding cream cheese, tuna octopus and other TCS foods at >41F. PIC stated that items were suspended in ambient air prior to being placed in cold hold display unit. Cold hold sushi case was observed holding <40F CDI- Out of temp food items were placed on TPHC after it was discovered they came from the walk in which is holding foods at 41F and below. REPEAt - 3 points. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked pork in walk in cooler was not labeled. CDI- cooked pork was backdated. 0 points. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P/ 7-102.11 Common Name-Working Containers - PF Observed several chemicals bottles stored without any labeling. Observed medicated sun burn canaster stored above cold hold unit prep station. CDI- personal items were removed from prep areas and chemical bottles were labeled. - 1 point. |
|
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 Observed large containers of broths cooling at >41 in walk in cooler. Food items were said to of been cooling since last night. CDI/REPEAT- Out of temp broths were voluntairly discarded. Facility has been instructed to loose more shallow cooling methods that allow for proper ventialtion. If facility does not adjust cooling methods then establishment shall be placed on a risk control plan. - 1 point. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of sea urchins on the floor in the walk in cooler. Observed other food ingridients on floor in walk in freezer. -1 point. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (A) System repaired according to law - P : Obsered water on floor near hand sink. Hot water faucet is not plumbed due to waterflow that occurs while hot water at hand sink is in use. Also observed heavy leaking from condenser unit that is near cold hold make line. Staff stated that the leak from this unit occurs whenever it rains. PIC stated that reapir operator is in process of making plumbing adjustments. Ensure that water splash is resolved to avoid any possible contamination from rain water.. Recommend no prep in proximity until condenser is serviced. 0 points. VR |