|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed "white meat fish" listed on the menu to indicate striped bass. CDI- menus were corrected while onsite. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked noodles ineffectively cooling. If no intervention in the cool method occurred time/tempeature requirements may not have been met. CDI- method changed to an approved method. |
|
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 bean sprouts and a small amount of steamed broccoli left on the prep table for storage during lunch at 70F. CDI by voluntary disposal. Suggested TPHC or storage on ice at 45F or less. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure does not mention storage of sushi rice for dinner service. VR- provide corrected procedure that include dinner service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked noodles cooling with no change from 69F temperature over a 30 minute period. CDI by placing into shallow containers. Noodles were rechecked 30 mins later at 61F and 64F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean vegetable chopper components and other utensils stored in gray plastic bins with build up collecting in the bottom. Items were re-washed and removed to place into clean bins. CDI |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty air drying shelving, peeling coating inside the prep cooler across from the flat top grill and torn gaskets. Observed a leak at the delfied 2 door cooler. Observed a leak at the soda machine lines. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Provide a covered waste bin for the female employee restroom. |