|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion straws left on countertop during inspection, PIC stated they fry onions and leave them out during service. CDI- EHS sent PIC TPHC form for onion straws, facility will use TPHC for onion straws moving forward, EHS discussed procedure with PIC.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi rolls holding above 41F in grab and go case, EHS observed ambient thermometer readout around 50F. EHS found that products are not holding at 41F or below due to equipment issue, PIC stated this holding area has had filters cleaned recently, have noticed issues with this area maintaining food at 41F or below. CDI- all sushi rolls were put into case within last hour, EHS had PIC move to freezer to rapidly cool. REPEAT. Note: points left at half demerit, EHS believes facility has shown significant improvement in processes for cooling sushi rolls, observed designated rack in freezer for sushi cooling. Points left at half due to todays violation caused by equipment issue, not process.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can not placed in designated can return area. CDI- can moved to return area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed main grab and go area for sushi not holding TCS foods at 41F or below. |
|
49
|
0.50
|
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 vents on walk in cooler fans with dust buildup, in need of cleaning. |