8: 1200-23-01-.06(3)(a) No paper towels provided at wait station hand basin.
14: 1200-23-01-.04(6)(a)1. Numerous food/non-food contact surfaces dirty on cookline. Adequate cleaning/sanitizing frequency not provided. Discussed proper cleaning methods as well as recommending detailed cleaning lists to ensure kitchen areas are properly maintained.
20: 1200-23-01-.03(5)(a)6. Cream cheese holding at 50*F in small sushi case. Must be 41*F or below. Check proper operation of cooling unit.
34: 1200-23-01-.04(2)(d)9. Unable to locate thermometers in chest freezer units.
36: 1200-23-01-.05(5)(k) Crawl space visible from kitchen/sushi prep area. Outer openings not protected from entrance of insects/vermin.
39: 1200-23-01-.03(3)(d)4. Soiled wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In use bulk ice scoop stored with hand in product. Store handle up to minimize manual contact with food product.
45: 1200-23-01-.04(1) Chest freezer lid in poor repair on cookline. Duct tape used to line pass thru at wait staion in poor repair creating a cleaning hazard. Must provide a durable, easily cleanable,non-absorbant, and smooth surface material.
48: 1200-23-01-.05(1)(c)1.(iii) Cold water not operable at wait station hand sink.
53: 1200-23-01-.06(5)(a) Walls/floors dirty and in poor repair. Sub-floor at front sushi prep area in poor repair/rotten. Crawl space visible from kitchen area.
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
NO
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
IN
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
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
