|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factor violations today. Corrected during inspection. Repeat violations. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. -Observed sushi chef eating at sushi station. Informed sushi chef not to eat at sushi station. Educate employees to eat in dining area only. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Fish, crab salad, salads, tuna, eel, salmon, cream cheese in sushi station prep unit and in display case were >41F or less. Crab salad recently made allowed to move to walk-in cooler. Salmon and fish in bottom of prep unit that were 43F allowed to move to walk-in cooler. All other TCS foods in unit voluntarily discarded. Salad mixes, including seaweed salad, tuna, cream cheese were voluntarily discarded. All TCS foods removed from sushi unit. A verification visit will be made to ensure unit is working properly. Do not use until unit has been repaired and working properly. Replace top to sushi unit. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Sushi items in sushi prep unit were not date marked. Sushi fish salmon was opened day before per sushi chef. Use 4 day date marking system. Salmon was 43F. Salads were not date marked. Salads voluntarily discarded as corrective action. Duck that was cooked and in walk-in was not date marked. Duck cooked day before per PIC.
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch on. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed wiping cloths on prep surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Sushi prep unit is unable to maintain food temperatures at 41F or less. Have unit serviced. A verification visit date will be made to ensure unit is working properly. See verification date on inspection form. Replace top on sushi prep unit. Prep unit cannot work properly without the top. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. - Clean the outsides of chest freezer. Clean shelving throughout. Clean hood and fryers. |