|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans and mandolins as well as cutting boards . Much improvement made in this area to warrant half credit deduction. CDI soiled pans and utensils taken to rewash. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, beef, tomatoes, and shortribs at greater than 45 degrees . CDI discarded products. |
|
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 Rice for sushi and lettuce on tphc at service area did not have beginning or end times. CDI labeled products. |
|
45
|
1
|
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 only half of prep line one top working . PIC states repair tech on way to repair other side.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of resurfacing or replacement. |