|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until over half of the walk through was completed. |
|
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 some sushi fish holding above 41F. Employee stated that the case was turned off overnight. The fish came from a cooler that is holding all items at 41F. Air temp of sushi cooler was 45F. CDI: Sushi items put on TPHC for lunch today. PIC will monitor air temp of cooler and have it serviced if needed. EHS suggests turning cooler on earlier for it to have an air temp of at least 41F before placing food in it. Observed raw ground chicken in reach in above 41F. All other items were 41F and below. CDI: Product was immediately cooked. REPEAT VIOLATION Improvement from previous inspection as only raw items were above 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 containers of green curry from 10/3 in walk in cooler. Observed container of red curry from 10/8 in walk in cooler. CDI: Products voluntarily discarded. Observed sushi fish cut on various days date marked 10/16. CDI: Dates corrected to match day the fish was originally prepped. Observed several TCS items in prep top labeled with today's date when products were prepared originally up to 4 days ago. CDI: Employees educated and dates corrected. |
|
22
|
0
|
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 written procedure states that sushi rice is cooled down before being pulled out for use. CDI: Procedures were written with the PIC for sushi rice during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 rice cooling while tightly packed in walk in freezer. CDI: PIC directed staff to separate product into multiple pans for better cooling. REPEAT VIOLATION |