|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Staff member seen filling container with water from handwashing station to transfer to pot in kitchen. Handwashing station is for handwashing only. Do not use for any other purpose. CDI Water was discarded prior to being placed in pot. |
|
18
|
0
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (Pf) Written procedures need to be in place for partially cooking of crack chicken. Complete non-continuous cooking form. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Garlic butter stated to be cooling for 2 hours at 79 degrees. Cool down cooked foods to 70 degrees within 2 hours. CDI Garlic butter discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Octopus in sushi sliding door cooler at 43 degrees. Multiple foods on the right side of make line prep cooler above 41 degrees. Multiple foods in walk-in cooler above 41 degrees. EHS believes heat from other equipment are effecting the sushi sliding door and make line prep cooler. PIC stated a truck had just been delivered at 1:00pm and the walk-in cooler door was open. Maintain TCS foods to be 41 degrees or below. VR in 24 hours to check cold holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Cream cheese with date of 6/13. Use or discard within 7 days. CDI Cream cheese discarded.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Multiple foods in make line cooler without date marking. Ensure to date mark RTE foods remaining facility in 24 hours. CDI Dates provided by PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Garlic butter found covered with Saran Wrap at 78 degrees. Ensure to cool down foods uncovered or vented. CDI Butter discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Flies present in sushi bar and warewashing area. Control flies with approved methods. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Shelves in walk-in cooler rusting. One sliding door on the sushi cooler broken. Repair, replace, or remove. Maintain in good repair. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P) Sprayer at 3 compartment sink is broken and is hanging below the flood rim of sink. Sprayer must be above flood rim of sink. Repair. |