|
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 clean rotisserie sticks stored on prep sink with dried raw chicken residue. Observed utensils in sanitize compartment of 3 comp sink with food debris and floating food debris in sanitizing compartment. CDI-items placed back in to wash compartment to re-wash and sanitizer compartment cleaned and refilled. |
|
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 several packaged rotisserie chickens on hot holding unit stored below 135F. CDI-chickens in process of being reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged sushi held in display cooler above 45F. Items stacked on top row above 45F. Items stored on bottom row were in correct temperature. CDI-items out of temperature taken to cool down in walk in. Also observed pans overfilled at sub making prep line and items above 45F. CDI-items taken to walk in cooler. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 consumers as to what is inside product. CDI-employee marked off correct ingredients for labels. REPEAT. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies in food prep area. |
|
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. General cleaning needed on equipment throughout. Observed build up of food debris on shelving, on tracks of display cases and hood system cover. |