|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
PIC present with training but was unable to effectively communicate and priority violations indicate that duties not adequately performed. Items reviewed with individual.
2-103.11 (A) - (P) (Pf ) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Vegetable prep sink was soiled and left unclean, was being used for dump and blender rinse. Employees indicated that if vegetables were washed they were washed at three compartment dish sink. Inset sink is to be used as a vegetable prep sink and shall be maintained in a cleaned and sanitized state. Operator seemed unclear as to sanitizing at three comp sink. Prep sink cleaned and sanitized during inspection.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
All made sushi trays tested from customer merchandiser were 50-54F. Items had been in unit approx. 2 hours. It was unclear if items were cooled to 41F or less prior to placement into unit however it was stated that is the typical process. Items were removed from the unit and placed into the freezer for rapid cooling. Unit should be adjusted or serviced prior to foods being placed back into unit.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Excessive amount of roach fecal present in and on boxes of bulk chemical in cabinet under handsink. Roach fecal present in cabinet on shelving.
6-501.111 Controlling Pests |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
Soiled water found in middle compartment of three compartment sink. Operator not sure where test strips were located nor how to operate sanitizing chemical.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
General cleaning needed of cabinets especially cabinet under sinks, interiors of refrigeration units.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Cleaning needed of flooring especially under and behind upright freezer unit where large sticky spill is present.
6-501.12 Cleaning, Frequency and Restrictions (C) |