3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed white sauce and spicy sauce out of date in the reach-in refrigeration units. PIC discarded products.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink in the sushi prep room.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed towels lining shelves on the air drying rack and towel under the steamer equipment. PIC stated towels are used to soak up water and are changed frequently. Air drying shall occur above the three-compartment sink and the steamer equipment shall be repaired if leaking.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors throughout the facility specifically along the perimeter not maintained clean.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged wall and chipping paint on the wall near the rice cooking table.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-February-2021
| Comments |
|---|
| The violations documented shall be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |