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7: Employee touch ready to eat good with her bare hands near buffet line.
14: Worn cutting boards at sushi bar. Cutting boards have too many grooves and is stained.
Please replace cutting board at waitress station as well.
20: Walk in cooler is not maintaining a temperature if 41 degrees F or below. I took a temperature of cooked chicken that was cooked on yesterday and the temperature was 47 degrees F.
21: Improper date marking. Food was date marked one day off. Food was date marked 8/13-8/20. Day one starts the day food was prepped. Date marked should have been 8/13-8/19.
22: Sushi bar needs a written procedure. Each sushi plate needs a label to indicate when sushi was taken out of temperature control and when it is to be discarded.
23: Raw sushi need an asterisk to indicate it is raw
26: 1 Unlabeled bottle of sanitizer and 2 unlabeled bottles of degreaser.
35: Unlabeled containers of food in cooler and container of seasonings.
37: Chopped Carrots are stored in grocery bags. Please place food in a food grade container.
39: Wiping cloth sitting on top of prep cooler. Please place in sanitizer bucket.
39: Wiping cloth stored on cutting board at sushi bar. The other cloth was sitting on counter at sushi bar. Please place in sanitizing bucket
41: Ice scoop stored in ice with handle touching ice. A To go bowl is stored in sugar. Please remove bowl. Only a scoop with a handle can be placed inside food container, but handle can not touch food.
44: I observed employees Rinsing gloves instead of disposing gloves.
51: Women restroom has waste containers in every stall,but they do not have a lid. Waste containers must have a lid for sanitary napkins.
52: Dumpster lids are open.
53: Floor tiles are damaged in kitchen. Ceiling tiles are stained in kitchen. Free standing water in walk in cooler. Please mop.
Establishment sits food on counter to cool. When the food gets to 70 degrees F is when they put food in cooler. Then they stated that within 4 hours they get food to 41 degrees F
Cooling procedure : the cooling procedure does not start until food gets to 135 degrees F, not when its directly moved from the heating source.
An ice bath can be used to cool food once it is taking from heating source. This will help get food cooled faster. Food can be placed in cooler at 135 degrees F ,but not a higher temperature. You will have 2 hours to get food from 135-70 degrees F. Then 4 hours to get food fro, 70-41 degrees F. If food does not reach 70 degrees F within the first two hours, food must be reheated to 165 degrees F or discarded. If food does not reach 41 degreesF within the last 4 hours food must be reheated to 165 degrees F or discarded.
Crab salad was date marked 8/13-2-20. The 7th day is 8-19.