|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean plates stored in a bin with food debris inside. Observed metal pans stored as clean with build up and grime on the outside of them. Per PIC, they do not used those items. CDI-PIC had the plates and pans rewash and covered to protect them from debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed salad in the tall reach unit holding at 45F. Observed noodles made the night before holding at 44-46F in the walk in cooler. Observed crab sticks holding at 50F in the reach in at sushi bar. CDI-Salad and crab sticks moved to walk in cooler uncovered to cool rapidly and noodles were discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed boxes of shrimp on the floor in the walk in. Observed boxes mayo and soy sauce stored on the floor in the dry storage room. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed the handle of scoop in contact with dry rice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.-Observed rusted shelving inside the walk in cooler, flip top, and tall reach in units. |