|
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 dirty floor mats stored in bakery/ dish area handwash sink. CDI- Mats removed, sink cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bakery/ dish area handsink. CDI- Paper towels provided. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Sushi worker could not provide a letter of guarantee for sushi salmon. Observed frozen received sushi labeled "Sushi Grade" but letter of guarantee is required. Will follow up that sushi worker provides letter of guarantee for sushi fish within 10 days. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial packaged potato soup reheated right at 133-135 degrees. Store SOP requires soup to be heated to 165 min. Soup was not stirred and uniformally heated throughout before checked with thermometer and placed on display. CDI- Potato soup was reheated above 165 on induction burner. |
|
21
|
1.50
|
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 sushi salmon, sushi tuna, and cut lettuce in sushi cooler not date marked that were all prepped yesterday 24 hrs ago or more. CDI- PIC had these items properly date marked with yesterday's prep date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 just prepped buffalo chicken salad, traditional chicken salad, and sandwich wraps at 49 degrees in display cold holding unit. Need to chill foods to 41 or below before attempting to cold hold in display units. CDI- Items chilled below 41 in walk in cooler. |