|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed small container of scallions in small reach in that had molded. CDI- Worker voluntarily disposed of scallions. - |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon for hibachi stored above RTE sushi tuna on speed rack in walk in cooler. CDI- Raw salmon moved below RTE sushi. |
|
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 deep tub of rice in walk in cooler cooled overnight (6 hrs+) that was 47 degrees in the center. CDI- Worker voluntarily disposed of rice. Observed deep tub of noodles cooling at a rate too slow to ensure proper cooling, noodles were 73 degrees approx. 2 hrs after cooling began. CDI- Noodles moved to ice bath in prep sink, observed at 55 degrees 15 min. later. |
|
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 Observed thawed cooked egg not date marked since thawed yesterday. CDI- Item date marked. Observed some sushi bar items in sushi reach in cooler being date marked with date of disposal and some items in reach in cooler and walk in cooler date marked with date of prep. Be sure date marking system is consistent to prevent shelf life confusion. CDI- Worker had items date marked with both a prep and an expiration date. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 foods not being consistently time marked on log sheets for every batch of of foods held with TPHC per written procedure. CDI- Corrected by instruction, all of todays foods properly time marked on log sheet. |
|
31
|
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 Observed rice, broccoli, and noodles cooled or actively cooling in deep tubs in walk in cooler. CDI- Reviewed proper cooling methods with PIC. Broccoli and noodles put on ice baths and observed to be cooling at a proper rate. Rice separated into shallow amounts to speed cooling. Rice that improperly cooled overnight in deep tub was voluntarily disposed of by worker. |