| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
in |
Kitchen- Firm had Ecolab sanitizer at 400ppm Quaternary Ammonium |
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Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Kitchen- Firm stored the distilled water used for sushi rice under shelf storing dish soap and sanitizer and on same shelf as other chemicals. |
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Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Kitchen- Firm had Ecolab sanitizer at 400ppm Quaternary Ammonium when it should have been at 200ppm |
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Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Kitchen- Firm has a variance to Acidify Sushi Rice with a HACCP plan dated 02/27/23. Firm is not following their HACCP plan of recording the rice cool down temperatures from today, 10/30/24. |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Dish Sink- Firm was using the dish faucet stabling bar to store a pair of tongs and stored the mandolin behind the faucet over the 3 bay sink |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
3 bay sink- 3 bay dish sink is leaking from underneath from one of the pipes. The pipe is leaking in multiple places causing water to pool under the sink. |
|
Core (C) |
0 |