|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottles of chemicals hanging from metal divider on handsinks. CDI- chemicals moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored on a shelf above a container of ginger sauce in the walk in cooler. Observed raw scallops and raw beef stored in the back row of the flip top unit, behind ready to eat foods like carrots and peppers. Storage of raw products had potential to contaminate ready to eat foods when handling. CDI- container of raw chicken moved to bottom shelf. Scallops and beef reorganized to front row of flip top, no longer a contamination concern.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored behind raw shrimp in the flip top unit. Storage of raw chicken has potential to contaminate shrimp when handling. CDI- flip top reorganized, no longer a contamination concern. |
|
23
|
1.50
|
Proper date marking & 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 prepared seasoned sushi tuna and sushi salmon in reach in unit with no date mark. PIC stated products were from yesterday. CDI- PIC placed date mark on products during inspection.
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 products being labeled for 8 days in facility (9-28 to 10-5). EHS explained that first day of prep counts, date marks changed to 9-28 to 10-4, products will be discarded after today. Observed chicken wings, dumplings and spring rolls date marked 9-21 to 9-26, PIC stated that the labels were incorrect and must not of been taken off containers. PIC identified products as made yesterday. CDI- products properly labeled during inspection, PIC stated he will change dates on labeling system to reflect 7 days, including the day of prep. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing on prep sink in room temperature air, no running water. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in kitchen area registering 50ppm quat sanitizer. CDI- sanitizer remade to proper concentration. Note: points not escalated due to a different nature of violation compared to previous inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of plastic containers wet stacked on shelving across from dish machine. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets beginning to split in reach in units at bar area and in kitchen area. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in cooler with black buildup, ensure cleaning. |