|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employee touch face, return to food prep without changing gloves, employees passing through doors to leave prep area and enter main part of store, return to food prep without changing gloves, CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed buffalo wings 48-50F, fried chicken 47-48F in display case, items were pulled to cool, ensure case is properly operating, VR to check case, repeat violation. Observed grape leaves 52-56F on olive bar, CDI by cooling, ensure items are not overfilled, observed lettuce 56F, noodles 48F, turkey 56F all in prep area, CDI by cooling. Limit amount of time items are left outside of temperature control. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
: 3-501.173-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed two portions of deli meat date marked greater than 7 days, CDI by discarding. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed crab sticks in sushi cooler improperly date marked, CDI. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Ensure that HACCP plan that was submitted and approved is being followed. Observed HACCP plan stating that rice batches will be labeled with date and time, no label on rice, CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Ensure properly cooling methods are used for cooling TCS foods. Observed sushi 51F tightly covered in display case, CDI by removing to cool. Observed chicken 100F, fried rice 108F, sausage 109F all cooling at room temperature, CDI by reheating/placing in blast chiller. Items must be maintained below 45F, above 135F or be actively cooled once cooked. Items cannot be left to cool at room temperature. |