|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
All foods shall be stored in order of final cook temperature. Observed raw eggs being stored over raw fish in the reach in cooler behind the grill. CDI- raw eggs were moved to the bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All working bottles of bleach sanitizer shall be concentrated at 50-200ppm chlorine. Observed a bucket of sanitizer with 0ppm chlorine. CDI- bleach was added to the solution to yield 100ppm chlorine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
All potentially hazardous food shall be cold held at 45F or below. Observed 1 pound of beef, 1/4lb of cut broccoli, and 1/4lb of cut lettuce cold holding at 48F since this morning. CDI- beef, cut lettuce, and cut broccoli were voluntarily discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
All foods shall be stored at least 6 inches off the floor. Observed food being stored on the floor inside of the walk in cooler. CDI- foods were moved to shelf inside the walk in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths (one on the sushi prep table, the other on the prep table directly behind the grill). CDI- wet wiping cloths were removed and placed in sanitizing solution. |