- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Establishment unable to provide written procedure for using time as public health control for sushi rice.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers not provided in all cooler units.
- Fish packaged using a reduced oxygen packaging method is frozen before, during, and after packaging
Observation:Establishment currently using ROP method with fresh salmon. Voluntarily discarded.
- Outer openings are protected
Observation:Back screen door does not fit tightly.
- Light bulbs, protective shielding
Observation:Lights throughout kitchen area not properly shielded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Fans in kitchen area not kept clean.
- Hand drying provided
Observation:Paper towels not available at sushi bar handsink. Paper towels were provided at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of quat sanitizer.
- Parasite destruction (raw or partially cooked fish)
Observation:Observation:Establishment currently using fresh salmon for sushi products without meeting parasite destruction freezing requirements. Voluntarily discarded.
- Handwashing signage
Observation:No handwashing signage posted at sushi bar handsink.
- Insect control devices are properly designed and installed
Observation:Fly paper installed above 3 compartment sink. Voluntarily discarded.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:No cold water available at sushi bar handsink.
- Material characteristics of non-food contact surfaces
Observation:Observed several non-food contact surfaces throughout establishment that are not easily cleanable.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Hood vents not kept clean.
- Cleanability of floors, walls, and ceilings
Observation:Some areas of walls and floors throughout establishment that are not easily cleanable. Carpet installed on floor in sushi bar.
- Food is properly identified and monitored
Observation:Establishment not keeping time/temperature documentation for using time as public health control for sushi rice.
- Handwashing cleanser, availability
Observation:Soap not available at sushi bar handsink. Soap was provided at time of inspection.
- In-use utensils, between-use storage
Observation:Rice scoop stored in standing water. Scoop was moved.
- Records, creation and retention for parasite destruction
Observation:Establishment unable to provide letter of guarantee from raw fish supplier for parasite destruction.
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08/31/2015 | Regular |
Restaurant representatives - add corrected or new information about Blu, 215 E Walnut St, Des Moines, IA 50309 »