|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed jalepenos and red peppers stored above ready-to-eat products for sushi department. CDI - PIC reorganized to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked salmon holding at 47F in chef's case. PIC stated the items were pulled from walk in 10 minutes prior. CDI - PIC relocated to walk in to rapidly cool.
Observed mozzerella cheese, hamburger, marinara, and grilled chicken holding 42-45F. Items left to cool.
REPEAT. Points not escalated due to only one item above 45F. Full points may be taken next inspection for any items cold hoding above 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese, mozzerella, marinara, hamburger, and pepperoni at pizza station without date mark. PIC could not identify when feta cheese was open, but stated the rest of the items in the flip top were prepped the previous night. CDI - Feta cheese voluntarily discarded. All items prepped the previous day were properly date marked.
Observed opened cream cheese in walk in cooler without date mark. CDI - PIC properly date marked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clear single-use to go boxes stored faced down, touching rusted dry goods shelving and bottom of shelf of a prep table. EHS recommended providing a barrier between surface and boxes. |
|
47
|
0
|
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. Observed food debris on shelving underneath cook line area. Increase cleaning frequency. |
|
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 floor throughout deli/bakery department beginning to chip/peel. Replace as needed. |