1: Due to large amount of priority violations managerial control needs improvement.
4: Numerous employee open drinks stored on actively used prep table on make line.
6: Observed employee through away open drink and resumed food prep without washing hands and changing gloves.
8: Hand-sink at dish machine station is obstructed by packs of thawing shrimp.
13: Observed employee wash hands over packs of thawing tempura shrimp thawing in hand sink.
20: Most sushi proteins in most sushi cases were between 43-48 degrees. Pic stated they turn on cases when they open. Advised her to put proteins in ric to cool down and possibly leave coolers on all night or turn on much sooner.
20: Large amount of tempura shrimp sitting out unattended by deep fryers. Pic stated they are waiting for orders. Advised her to keep in ric until they get orders. Shrimp required no preparation.
26: Bottle of windex stored by clean plates on sushi counter.
31: Thawing shrimp at room temp
41: Knives wedged between pc and table.
42: Forks and knives at salad station are stored handle down making it extremely hard to remove from container without touching mouth piece.
44: Dish washer handled dirty dishes then unloaded clean dishes without changing gloves first.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
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
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled