|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several food items cold holding above 41F, refer to temperature chart above. CDI, sliced deli meats and toppings that were cold holding above 41F in sandwich prep area were stacked over fill line, items below fill line were at or below 41F. PIC placed food items that were stacked above the fill line into shallow metal pans and placed them in the walk in cooler to rapidly chill. REPEAT VIOLATION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies/fruit flies within kitchen near sushi prep area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping to floor throughout kitchen. Observed piece of ceiling tile missing near sushi prep area. |