|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
The sushi rice that was time stamped 10am - 2pm was held until 2:45pm. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. The PIC discarded the sushi rice.***CORRECTED DURING INSPECTION (CDI)*** |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Knives at the sushi station stored in a container of visibly soiled water that was held at 64F. 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. PIC placed the knives in the dish pit to be cleaned and sanitized. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Prep top units contain food debris build up in corners and crevices near food container wells. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised. |