|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front counter hand sink. Facility using napkins. CDI: Education provided and food employee provided paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level in sanitizer bucket under front counter- 50ppm. CDI: PIC remade sanitizer solution- 150ppm. |
|
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 spring mix lettuce in make table being held above 41F. PIC stated product was brought from 3-door reach-in cooler(RIC) and placed directly into unit. Product prepared @2pm. Product in 3-door RIC within appropriate temperature range. CDI: PIC moved lettuce to 3-door refrigerator for rapid cooling. REPEAT VIOLATION.
**Continued non-compliance with cold holding may result in Risk Control Plan and possible permit action. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 spicy tuna and salmon skin with incorrect date labels. Spicy tuna labeled 02/02 and PIC stated product prepared 02/22. EHS provided education that going forward, ANY incorrect date labeling can result in discarding of food. CDI: PIC relabeled spicy tuna. Salmon skin labeled for 02/04 and PIC stated product prepared 02/14- past 7 day limit. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
GENERAL COMMENT: 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed PIC state facility possibly going away from variance and opting for TPHC for sushi rice due to trouble with various brands of pH meters. CDI: Education provided. Facility yet to make final decision to remove variance- check at next inspection. |
|
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 three small metal insert pans of crab mix being cooled in 3-door RIC triple wrapped in plastic wrap. PIC stated product portioned from bulk container @1pm. CDI: Education provided, PIC removed plastic wrap, and product placed in standalone freezer for rapid cooing. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed several plastic trays of tiger shrimp thawing in prep sink, stacked, with only cold running water reaching top container. CDI: Education provided and product moved to small 2-door RIC to complete thawing process. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
GENERAL COMMENT: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crockpot in use for tapioca pearls no ANSI approved. EHS recommended removal of crockpot and replacing with ANSI approved one. |