|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed whisk stored in hand sink next to chicken prep sink. CDI: Education provided, whisk removed, hand sink cleaned. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 50ppm. QAC sanitizer punch empty. CDI: Education provided and food employee primed sanitizer- 200ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sushi crab mix being cooled at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and sushi employee placed product in shallow pans in walk-in freezer for rapid cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of bone-in and boneless wings being held above 41F in customer self-service case. Products with various prep dates. Product stacked two deep- possible lack of air flow/not enough cold air in contact with product. Food employee stated some products stored in unit overnight and others placed into unit this morning @8:30am. CDI: Education provided, food employee moved new product back to walk-in cooler for rapid cooling, voluntarily discarded older out of temp product. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice with too high pH(4.3). HACCP plan critical limit is below 4.2. Sushi employee stated rice made approx. 30 minutes before EHS arrival. CDI: Education provided and sushi employee added vinegar to rice to lower pH(3.8). REPEAT VIOLATION. |
|
33
|
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 sushi crab mix cooling in large deep metal insert pan covered with lid in walk-in cooler. CDI: Education provided and sushi employee placed product in shallow pans in walk-in freezer for rapid cooling. |