13: Observed raw sliced pork in metal pan with pastic wrap covering stored over indivivual wrapped beef portions in open-top metal pan in walk in cooler. Observed masago in plastic container with no lid covering stored over packaged cooked shrimp in sushi cooler. Observed raw pork stored over cooked eggs in low cooler. COS. All items moved to proper location. To return with second notice letter for item 13 and to observe corrections.
19: Rice sitting in pot above wok line temped ~95° PIC states that rice was being held for next order. Advised PIC to not allow food products to sit out of temperature control while waiting for next order. PIC embargoed rice without direction. COS.
21: Date marking missing from bulk yumyum sauce in walk in cooler. Prep date verified and applied during inspection. Will return to observed proper date marking.
37: Masago uncovered in sushi prep unit. Cover products to prevent contamination.
39: Wiping cloth stored outside of sanitizing solution during inspection by sushi prep area. Store all wiping cloths in sanitizer to prevent harmful bacteria buildup, especially at sushi station.
41: Handle of utensil stored down in dry goods product. Cup used as scoop in dry product. Use utensils with handles facing up and out of products to prevent contamination.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COSRepeat
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display