|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed both front hand sinks adjacent to the sushi display cases blocked by prep counters and trash cans. PIC states sushi makers use handsinks in the back of kitchen. CDI- EHS advises staff to clear blockages and utilize hand sinks nearest to their station. PIC moves trash cans and states they will proactively oversee this change with staff. (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple dishes stores as clean with food debris.
CDI- PIC moves dishes to warewashing for re-cleaning and sanitizing. EHS advises staff to inspect dishes and ensure cleanliness before storing as clean. (-3) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spicy mayo in squeeze bottle between 43F-53F across multiple locations (back prep counters in ice bath, cook line center flip top).
CDI- PIC voluntarily disposes of sauces. EHS advises on proper use of ice bath and recommends TPHC for sauces that cannot be kept at 41F and below in ice baths or fliptops. (-3) |
|
33
|
0
|
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 61F steamed broccoli cooling inside fliptop.
CDI- EHS advises on proper cooling methods. PIC relocates broccoli to WIC. (-0) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw beef and raw chicken thawing in undrained water inside fliptop.
CDI- EHS advises on proper thawing methods and PIC removes items from stagnant water. (-0) |