|
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 Hand sink was being blocked off by cooling pot of rice. CDI- sink was unblocked and education was given. - 1 point,. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-702.11 Before Use After Cleaning - P/4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not properly dispensing chlorine sanitizer. Also observed dishes being washed in damaged dish machine. Bleach sanitizer bucket was reading 0 ppm also. CDI/VR- Quat sanitizer was made for food contact surfaces, dish machine is to be repaired ASAP. Use 3 comp sink or Single service articles until dish machine is repaired. Dishes in the dish machine were placed near 3 comp sink to be re-washed. -1.5 points. VR |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi cold holding in sushi case at 49F. CDI- sushi was placed in freezer to chill before it's 1 hour expiration time expires. 0 points.
Inspection was conducted with Irianto Lim. No signature due to covid19. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date mark on lettuce, rice almond milk and soy mix. CDI/REPEAT : Food items were dated during the inspection. REPEAT - 3 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 sticker on rice state 11am-4pm. Also observed no written documentation procedures for TPHC. REPEAT. Time was changed on rice. EHS emailed TPHC template to be filled out VR. REPEAT - 1 point. Adjust violation or risk losing full points on 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 shrimp tempura and rice cooling at room temp. PIC stated that they cool at ambient air for 2 hours. Also observed sushi, blanched carrots and broccoli just cooled, cooling inside of cold hold units. CDI/VR- Items were moved to the freezer to cool. Education on better cooling was given. -.5 points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods stored on freezer floor. 0 points. |
|
47
|
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. Cleaning needed on all equipment in kitchen. 0 points. |