|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing paper towels for two separate hand sinks. CDI - Manager provided during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed sushi rolls cooling 0 degrees within 15 minutes due to them being placed in an air curtain at 50 degrees within tight lids. CDI - Sushi rolls were prepared 2-3 hours before inspection. Rolls were moved to the walk-in freezer to rapidly cool. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed a new tub of prepared sushi rice (with vinegar) sitting on a table in the back room. Manager stated that the sushi chef has left for the day and will not return until tomorrow. HACCP plan states that all products will be discarded by the end of day. CDI - Rice was voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 50 degree sushi attempting to cool in an air curtain display case with tight lids. CDI - Sushi rolls were moved to the walk-in freezer to rapidly cool. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed a cut mango in the prep cooler with sticker still attached. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a small ramekin cup (without a handle) being used to scoop spices. |