|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw masago over ready to eat kani in walk in freezer. Masago was out of commercial packaging. CDI: Product rearranged. Observed raw salmon and shrimp stored over broths in walk in cooler. CDI: Product relocated. REPEAT VIOLATION Improvements made in overall organization. Less food was stored incorrectly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork dumpling overstacked in prep top cooler. CDI: Item relocated to another cooler to rapidly cool. EHS recommends potentially placing this on TPHC if it does not remain at or below 41F. Observed sushi fish above 41F in sushi cooler. CDI: PIC stated that they were just very busy and to give it some time and the product would return to below 41F. Sushi items returned to 41F within 20 min. EHS noted that removing the plastic riser trays would likely help as the fish plates would be directly on the cold plate in the cooler. Observed reach in cooler holding some items above 41F CDI: Product relocated to walk in cooler and cooled to below 41F within 30 min. REPEAT VIOLATION Improvement from previous inspection in cold holding because only one item in prep top was over 41F/not on time, and other coolers that were out of temperature recovered quickly, showing that it could have been a case of significant overuse. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed household use only flying insect killer. CDI: Product removed from faclity. |
|
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 beef with onions and tofu cooling in prep top cooler. CDI: PIC relocated items to walk in cooler for proper cooling. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters at bar. CDI: Cloths placed in sanitizer bucket. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in handle of ice scoop in ice. CDI: Ice scoop remvoed from ice. Observed rice scoop stored in room temperature water. CDI: Rice scoop removed from water. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Dishes separated. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. |