|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna holding at 49 in sub station cold holding area. Tuna was stacked to top of container, above fill line, likely the cause for the rise in temperature. Observed ribs holding at 45F in customer grab and go area. CDI- Tuna placed back into the walk in cooler to rapidly cool, portioned into smaller pans to avoid over stacking. Ribs were voluntarily discarded, all other products in area were 41F or below. |
|
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 several products (cooked chicken, noodles, spinach mac and cheese) without a date mark on speed rack near prep table. CDI- products were voluntarily discarded during inspection. PIC stated this is the procedure if they find product without a date mark on it. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sliding doors on reach in units below sub station with damage. Doors are sliding off the tracks and have damaged plastic. Doors are wobbly and not in good condition. PIC stated a work order has been put in during the inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee tablet on top of large white container of sushi rice. Observed employee drinks in retail reach in cooler unit. |