|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs being held above 41F in customer self-service case. Product prepared 12/10/22. CDI: PIC voluntarily discarded. Observed sushi rolls being held above 41F in sushi customer self-service case. Product prepared 12/12/22 @11am. CDI: PIC moved product to freezer for rapid cooling(38F). Observed sliced cheese in Boar’s Head case being held above 41F. Product prepared 12/12/22 @5am. CDI: PIC voluntarily discarded product. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for Asian Bar items held using TPHC. CDI: Education provided and TPHC paperwork provided. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. -P/Pf Observed sushi employee unable to test pH of rice- employee used temperature thermometer to test acidity. Different sushi employee tested rice. CDI: Education provided. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders cooling in sealed plastic containers in walk-in cooler. Product packaged @9:50am. CDI: Education provided, product vented and moved to walk-in freezer for rapid cooling(37F). REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slide rails on sub station soiled with food waste. |