13: Raw shrimp stored above open container of sliced carrots inside reach in cooler 3. CA: moved shrimp below carrots. Discussed vertical storage hierarchy with PIC.
14: Bowls stored on shelf under soups have food debris in the bowls. PIC stated the bowls are supposed to be the “clean” bowls. CA: rewashed, rinsed, and sanitized bowls.
20: Cooked crab at 46F and cooked shrimp at 45F inside lowboy cooler at sushi station. Items were placed inside the cooler at 10am, but were removed to make orders during lunch rush. Items have likely been cooling for 1.5-2 hours. Items were placed in cooler from the walk in cooler. CA: moved crab and shrimp to walk in cooler.
26: Unlabeled chemical spray bottle stored on hand sink on cook line. Unable to see the liquid inside the bottle. CA: voluntarily embargoed by PIC.
26: Unlabeled chemical spray bottle stored on low temp dish machine. Unable to see the liquid inside the bottle. CA: voluntarily embargoed by PIC.
35: Soy sauce being stored in a reused vodka bottle without a label.
37: Employee clothing items stored on shelf with dry food ingredients.
37: Uncovered employee drink stored on cutting board of prep table.
37: Employee apron stored on top of clean dishes on hibachi chef carts.
37: Employee food and drinks stored with establishment food inside walk in cooler. No separation or labels indicating which food is for employees.
39: Wet wiping cloth stored on cutting board in sushi station.
41: Knife stored in room temperature water at sushi station.
41: Ice scoop stored with the handle touching the ice at the drink fountain.
47: Food buildup inside microwave.
47: Dark buildup inside ice machine.
47: Food buildup on shelves and bottom of reach in cooler 1.
53: Excessive grease and food buildup behind and underneath fryer and grill.
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
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
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
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
