2: 1200-23-01-.02(2)(a)2. There was no employee health policy and Person in charge can not demonstrate knowledge
8: 1200-23-01-.06(3)(a) There was no paper towel at hand washing sink beside walk in cooler. C/A provide paper towel at all hand washing sinks.
13: 1200-23-01-.03(3)(b)1. Raw chicken stored above squids in walk in cooler. Corrective action, move raw chicken to the bottom shelf. Also, use proper vertical storage of ready to eat and raw food for explanation.
20: 1200-23-01-.03(5)(a)6. Raw chicken in prep cooler @46f. Corrective action, use ice to bring temperature down. All TCS food should be held at 41f or below.
22: There was no written policy for sushi rice. Corrective action, provide written policy for sushi rice.
23: 1200-23-01-.03(6)(c) There was no asterics beside under cooked / raw food on menu. Corrective action, Provide consumer advisory and asterics beside all food served raw or under cooked.
26: 1200-23-01-.07(1) Chemical in white spray bottle beside dish rack was not labeled. Corrective action, put label on spray bottle
33: 1200-23-01-.03(5)(a)3. Fish thawing in stagnant water at room temperature.
34: 1200-23-01-.04(2)(d)9. There is no thermometer in #1 prep cooler
37: 1200-23-01-.03(3)(b)1. Personal drink stored on prep table beside sushi pot.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on prep table on cook line
43: 1200-23-01-.04(9)(c)1. To go plates beside prep line was not upside down.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
