|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P REPEAT VIOLATION. Observed the rice press machine is not being cleaned every 4 hours. CDI - educated that this food contact surface shall be cleaned and sanitized properly every 4 hours. Sending machine through a cleaning procedure.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the bar with debris build up on it. CDI - educated that soda nozzles shall be cleaned every 24 hours. Pulled item for a cleaning procedure. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bok choy overstacked at the flip top. Refer to the temperature chart. CDI - educated to prepare foods, then cool down in walkin cooler uncovered, then store in cold holding units. Chef pulled overstacked items and voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-601.12 Food shall be offered for human consmption in a way that does not mislead or misinform the consumer. Observed product on menu, 'seasonal whitefish'. Chef explains that this product is always stripped bass. EHS advised to print off new sheet for menu. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed papertowels stored with Korean Spring Rolls. Advised to not store papertowels with product. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in Ready-To-Eat form. Observed mushrooms that were cut before being washed. Educated PIC that all produce shall be washed before being cut and prepared. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored on oven handles. CDI - educated that storing tongs in this location does not protect food contact surface. Relocated tongs to a location where they are protected from contamination. |