|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed food debris build up on several plate, bowls, and other items. CDI- Sent to be rewashed
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed severe build up of soda nozzles of drink machine. CDI- Nozzles cleaned. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed several sauces with rehydrated garlic left out at room temperature. We found that most sauces have been tested to prove that the product is non-TCS. Some sauces are not listed on the product assessment of 6/2014. These sauces shall be maintained cold or on the TPHC of 4 hours until proven to be non-TCS. Will return visit to verify status. CDi- Items placed on time. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed lettuce without time stamp. CDI- Time placed on lettuce when removed from cooler. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Observed some items on menu with astrick that are not undercooked (california roll, sea bass, scallops, and lobster). Correct this upon menu change. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed sanitizer in bucket read 50ppm (quat). CDI- Replaced to read 400 ppm. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on the outside of containers for ingredients and equipment. Cleaning needed on soda box shelf and underneath of soda machine where nozzles are. |
|
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. - 0pts - Observed regrouting in most areas but some spots are missing continue to work on this. Cleaning needed behind soda box shelf. |