|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date on cut deli meat in the case dated 5/4/16 and 5/1/16 observed on 5/12/16. CDI- Products were discarded during the inspection. PIC had the staff to check the entire case for expired products. |
|
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 a container of cooked shrimp in the reach-in under counter sushi cooler at 61 F. Shrimp was thawed and placed in the prep cooler unit with a tight covered lid. CDI- Shrimp was moved to the freezer for proper cooling and is now 41 F. |
|
47
|
0.50
|
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.
- Observed debris in the tracks of the sliding door storage cabinets under the sandwich prep station.
-Observed grease build-up on the fryers interior cabinets at the cook line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the floor under then cook line. Clean floor under cooking equipment. REPEAT
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed floors in poor repair and peeling at the cook line area. Repair floor where needed. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents. Clean as needed to prevent build-up. |