|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed noodles thawing in hand sink at sushi station upon arrival for inpsection. CDI: PIC removed noodles. Observed chemical spray bottle being stored hanging over splashguard in hand sink near walk-in cooler. CDI: Food employee moved spray bottle.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near walk-in cooler. CDI: PIC provided paper towels. |
|
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 shell eggs stored in carton on top of large combro container of soy sauce. CDI: PIC moved eggs to approved location. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer dispenser for 3-vat sink unable to dispense correct amount of sanitizer- test strips reading 50ppm. Repairman arrived during inspection to repair. CDI: QAC sanitizer dispenser now dispensing at 250ppm. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw species of fish being held above 41F in make table. Ambient air temperature- 40F. Due to products being raw and under 45F facility allowed to place products on ice to keep below 41F. EHS will return within 10 days to verify make table can hold foods below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance may result in Risk Control Plan and possible permit action being taken. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two lights out in vent hood and one fixture with electrical wires showing/falling out of vent hood ceiling. Observed make table with ambient air temperature of 40F casuing food to sit between 42F-44F. EHS will return within 10 days to verify make table keeps foods below 41F. |