3-501.16 (A)(2) and (B); Priority; Multiple TCS foods observed holding above 41F. Refer to temperature chart. TCS foods shall be held at 41F or below in refrigeration. CDI - fish in sushi prep cooler were placed in freezer to cool. Fried tofu and rice noodle at makeline were also placed in freezer to rapidly cool. Cream cheese and rice in small prep unit from yesterday were voluntarily discarded. PIC placed a work order for this unit that is not holding cold enough. Do not store TCS foods in this unit until it is repaired.
7-102.11; Priority Foundation; Two spray bottles of cleaner and sanitizer were observed without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labels added.
#33 · -0.50 demerits · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15; Priority Foundation; Recently prepared eel was wrapped tightly with plastic wrap in the reach-in cooler and measured 84F. Cool TCS foods using small/thin portions and shallow pans. Leave foods vented or uncovered if protected from overhead contamination. Ice baths or ice wands can be used on bulky or liquid foods. Use rapid cooling equipment if needed (walk-in cooler/freezer). CDI- eel was unwrapped and placed in freezer to cool faster.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (D); Core; Observed rice scoops in a water bath with insufficient velocity to flush particles to the drain. In-use utensils shall be stored in running water of sufficient velocity to flush particulates to the drain. CDI- water was drained and replaced. PIC adjusted water pressure. Ensure this basin is able to circulate water to prevent stagnant water and food debris from sitting too long.
4-101.19/4-202.16; Core; Wooden planks that appear splintered and soiled are lining the dry goods shelf. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace wood pieces with a smooth and easily cleanable material. No point taken today.