|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Sushi employee observed handling raw salmon with gloved hands. Employee then scooped rice out of rice container with same pair of gloves and without washing hands. Employees must wash hands in between handling raw animal foods and ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Gloves, Use Limitation - P - Sushi employee observed handling raw tuna with gloved hands and then scooped rice out of bulk rice bin with same pair of gloves. Employees must discard gloves when switching from handling raw animal foods to handling ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands and did so correctly. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - 2 rotisserie chickens underneath heat lamps measured 127-133F. Sesame chicken on hot bar measured 108-140F. TCS foods in hot holding must measure at least 135F. CDI - Sesame chicken reheated to above 165F and both rotisserie chickens discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - 2 containers of ribs in retail case measured 45-46F. Ribs were overstacked in the unit. All TCS foods in the island cooler measured above 41F. 4 containers of smoked sausage, 4 containers of brisket, 4 containers of ribs, 4 containers of cole slaw, 9 containers of mac and cheese, 4 containers of chicken, 7 containers of pork , 3 containers of baked beans, and 4 containers of white mac and cheese. Temperature listed in temperature log. All items were in unit for more than 4 hours so they were all discarded. TCS foods in cold holding must measure 41F or less. VR - Verification required within 3 days to check cooler. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - PF - Sandwiches and wraps in bottom of sandwich cooler measured 44-47F and were actively cooling. Chicken alfredo pasta in walk-in cooler was cooling at 56F with tight fitting plastic wrap. TCS foods must be cooled in equipment that is designed to rapidly cool foods, such as the walk-in cooler or walk-in freezer. TCS foods must also be loosely covered or uncovered while cooling. CDI - Sandwiches and wraps moved to walk-in freezer and chicken alfredo pasta container vented to facilitate rapid cooling. // 4-301.11 Cooling, Heating, and Holding Capacities - Equipment - PF - Heat lamps were rotisserie chickens are held hot shorted out during inspection. Establishment shall have equipment of sufficient capacity so that heating, cooling, and holding capacities can be maintained. Rotisserie chickens placed on time as a public health control. Establishment emailed TPHC form to use for rotisserie chickens until the unit can be repaired. VR - Verification required within 10 days that unit has been repaired. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry - C - Sushi employee preparing sushi rolls with a watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - Cutting boards attached to sandwich unit have deep cut marks and need to be refinished or replaced. Cutting surfaces shall be smooth and easily cleanable. 0 pts. |