|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at sushi counter filled with sanitizer pan. CDI: Education provided and PIC removed pan. Observed green scrub brush stored in hand sink next to prep sink in kitchen. CDI: PIC removed brush. REPEAT VIOLATION. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw seafood in make table. CDI: Education provided and PIC rearranged storage order. REPEAT VIOLATION. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed no partial cook log for today's chicken upon arrival for inspection. Food employee stated product was prepared @11:30am. Previous logs are detailed and well-kept. CDI: Education provided and food employee filled out log. |
|
18
|
0
|
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 broccoli prepared on 04/23/21, and rice and noodles prepared on 04/26/21 that did not meet cooling parameters inside walk-in cooler. EHS recommended use of ice baths and more spacing between products when placed on speed racks. Cooling chart provided to PIC via email. CDI: Education provided and PIC voluntarily discarded products. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy tuna being held above 41F in reach-in cooler below sushi counter. PIC stated product had been sitting out approx. 1 hour prior to inspector arrival. All other products inside reach-in cooler under 41F. CDI: PIC moved product to step-in freezer for rapid cooling. Observed blanched broccoli being held on ice bath above 41F. PIC stated product prepared 04/26/21 and removed from walk-in cooler @12pm. CDI: PIC moved product to walk-in cooler for rapid cooling. Product reached 41F. REPEAT VIOLATION.
**Points not escalated due to nature of the violation and improvements made in cold holding. |
|
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 not meet cooling parameters inside walk-in cooler. See violation #20 for more details. Products stacked in thin trays on speed racks; however, product needs more space for air flow around products. Food employee stated product do get an ice bath but for only a short 10-20 minute period. EHS recommended extending time in ice bath and spacing out product on speed racks(every other shelf) for better air flow. Cooling log provided to PIC via email. CDI: PIC voluntarily discarded products. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing on drain board of prep sink. PIC stated product waiting to be peeled. CDI: Education provided and PIC placed shrimp in ice bath. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards(sushi, prep, etc.) throughout facility in need of sanding or replacing. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Observed broken self closure on left restroom door. |