|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC removed soiled saran wrap from sushi roller and push it into the trash can and then start to put clean saran wrap on sushi roller. CDI: PIC removed saran wrap and washed hands. |
|
14
|
1
|
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. Observed Facility with parasite letter that does not describe how the fish is handled to guarantee it is free from parasites. VR required before 8/22 to ensure facility has correct parasite letter. |
|
23
|
0
|
Proper date marking & 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed a pan of crab salad with yesterdays date which was discard date, food employee stated he made it yesterday and meant to put todays date for the discard date. CDI: correct discard date was placed on item. Points decreased due to it only being one item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket on prep table beside rice cooker and sushi in the process of being packaged. CDI: PIC moved sanitizer bucket to a lower shelf. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed large containers of sushi covered with lids in walk in cooler. CDI: lids were vented. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed an in use wiping cloth sitting on counter. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored in sanitizer bucket. CDI: PIC washed rinsed sanitized knife and stored on clean prep top. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.17 (A) wood and wood wicker may not be used as a food contact surface. Observed wood sushi roller soiled from use. PIC stated he used it with the rolls that have avocado and raw fish. CDI: EHS and PIC discussed putting saran wrap on sushi roller. |