|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "cleaned" utensils in sanitizing compartment of 3 comp sink with floating food debris, build up in corners of compartment and greasy residue on edges. Sanitizing compartment shall be kept clean. CDI-sink emptied, cleaned and refilled; utensils re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed most items on hot hold display meat display unit below 135F including fried chicken buckets, chicken strips, rotisserie chickens and leg quarters. All items below 135F voluntarily discarded. PIC turned temperature up on unit. Temperatures for items on unit at 150F at end of inspection. PIC will continue monitoring temperatures to determine if unit needs to be serviced. |
|
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 beginning and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has hot bar with food items using TPHC. Observed log not being filled out correctly. Observed food items listed on log with a time when food was removed from temperature control, but discard times were left blank. Employee also stated that new pans were placed out at buffet but times were not recorded for when food left temperature control. CDI-through instruction.
Also observed procedures not being followed for pizza using TPHC. Procedure on site states that a label must be printed out with time stamp and affixed to cardboard or pan with specific pizza but facility is not printing out label with time stamps. Also observed no discard times being recorded for pizzas in log book. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed incomplete labels on pre-packaged sushi. Sushi labels have a somewhat generic label where specific ingredients are to be marked by employee on label to present to customer what item they are consuming. For example: Observed a label for "Cream cheese roll" with a list of potential ingredients which may or may not include cooked crab meat, salmon, tuna etc. Observed roll to contain only cooked crab meat but this was not marked on label to present correct information to consumer which may mislead consumer to think all items listed are contained within product. CDI-employee marked off correct ingredients for labels. |