|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sushi rice holding at 118F in rice cooker. Rice cooker was not turned on and PIC intends to keep sushi rice at temperatures lower than white and brown rice. PIC stated that small batches of white rice are removed from hot holding, mixed with vinegar, and then placed in sushi rice cooker to hold without temperature control. PIC stated that prepared sushi rice is held without temperature control for approximately 15-20 minutes and then discarded. CDI - PIC was educated on TPHC procedures and a written SOP was created during the inspection. PIC has been reminded that, along with a written SOP, start and discard times must be tracked for sushi rice held on TPHC. -1.5 points- |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna completely thawed in reach in cooler without being removed from packaging. Thawing procedures for ROP fish were discussed with pic and packages were cut open. -REPEAT- -1 point- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at handwashing and prep sink in kitchen. Control insects to prevent infestation. -1 point- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of spoons held in water with a temperature of 74F on prep table. Observed a small crock pot holding rice paddles with a water temperature of 102F next to rice cookers. -REPEAT- -1 point- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed plastic single use to-go container used as make shift steam basket at prep line. To-go container was fitted with thin wire filament as a handle. CDI - Item was discarded. Replace with equipment that is durable, smooth, and easily cleanable. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot being used as a utensil hold behind rice pots. Replace with ANSI certified equipment.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top with heavy staining and gouging. Resurface or replace cutting board.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on two shelving units in kitchen. Cardboard was stained and absorbed food residues. Discard cardboard and/or replace with equipment that is durable, non-absorbent, smooth, and easily cleanable. -0.5 points- |