8: Hot water at hand sink in sushi bar turned off. CA: hot water turned on.
14: Low temp dish machine tested at 0ppm chlorine concentration during inspection. CA: have machine serviced. Instructed PIC to use three compartment sink until machine is fixed. Will return for follow up inspection.
18: Fried chicken temped at 74F at time of inspection. PIC stated that the chicken was cooked and placed beside fryers at 9am. CA: embargoed 7lbs.
20: Cooked crab meat inside lowboy sushi cooler temped at 47F at time of inspection. PIC stated that it was made and placed in cooler yesterday. CA: embargoed 2lbs. Other items in cooler temped below 41F.
20: Bowl of cooked beef sitting out at room temperature temped at 57F at time of inspection. PIC stated that the beef was brought out of the walk in cooler approximately 30-45 minutes ago. CA: moved to cooler.
20: Tofu on rail of prep cooler 2 temped at 49F at time of inspection. PIC stated that the tofu was placed inside the cooler less than 4 hours ago. CA: moved inside walk in cooler.
21: Observed bag of cooked chicken inside reach in cooelr with no date markings. PIC stated that it was cooked on 3/7/24. CA: added date mark and discussed date marking procedure with PIC.
37: Lotion and medicine stored in plastic bag hanging above clean drainboard of dish machine.
37: Containers of flour stored uncovered on shelf used to bread chicken.
37: Employee drink stored on prep table with food.
37: Phone stored on cutting board in sushi bar.
37: Cosmetics stored on prep surface in sushi bar.
37: Employee water bottle with twist cap stored on shelf with sushi ingredients at sushi bar.
39: Wet wiping cloth stored on cutting board inside kitchen.
41: Scoops and tongs stored inside bucket of room temperature water beside stove.
41: Spoon stored in room temperature water in bowl at sushi bar.
45: Dirty cardboard being used as a shelf liner inside kitchen.
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
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
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
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
