15: 470 Observed Raw scallops above noodles in lower prep reach in. Corrective Actions: Raw scallops were moved by the PIC shifting the storage space in the 2 Dr Prep cooler to allow for Raw products to be properly placed in the bottom of the cooler, as to assist in prevention of contamination.
Additional Comments
Observed staff using expired test strips not realizing they were expired. New test strips were aquired then used.
Food Temperatures
Description
Temperature
State of Food
Egg Roll in 2 Dr Rechin
39 °F
Cold Holding
Raw Shrimp in Upper Prep
34 °F
Cold Holding
Sliced Zucchini Sushi Prep
40 °F
Cold Holding
Hibachi Chicken
128 °F
Reheating
Salmon in Sushi Storage
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Chemical
100
CVC
Chlorine
128 °F
No records found
Equipment Temperatures
Description
Temperature
Walkin Freezer
-4 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.