|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf No tag available for live scallops. CDI - PIC found tag during inspection. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish for sushi stored on shelf above cooked lobster and sauces. Do not store raw animal foods above ready-to-eat foods. CDI - Raw food moved to bottom of cooler. REPEAT // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Bus tub of raw chicken stored on shelf above raw beef in walk-in cooler. Store raw animal foods according to final cook temperature. CDI - Chicken moved to bottom shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 . PIC states sushi cutting boards and knives are cleaned at end of day. In-use utensils and food-contact surfaces of equipment must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards and knives taken to be washed. 0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Establishment was holding sushi rice for 6 hours. Follow written procedures for TPHC. Rice may not be held using TPHC for longer than 4 hours. CDI - Rice discarded by PIC. |
|
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 . Crab salad cooling in upright cooler with tight-fitting plastic wrap. 10 pans of marinated boiled eggs measured 48-52F and had been cooling since 12:45PM. Pans were stacked up on top of each other and covered. TCS foods shall be loosely covered or uncovered to facilitate rapid cooling. CDI - Boiled eggs and crab salad left uncovered and placed in freezer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi reach-in cooler doors. //
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards at sushi station have deep cut marks and need to be resurfaced or replaced. REPEAT |