|
20
|
3
|
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 in display case cooler that were held above 41 F. CDI- Items were removed from display case cooler, and allowed to chill in reach-in freezer. REPEAT (full points). |
|
31
|
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 sushi rolls and crab sticks cooling in containers that were tightly covered. Also, observed sushi rolls cooling in areas that were not meant for cooling, only cold-holding. CDI- Items were uncovered and allowed to properly cooling in reach-in freezers. REPEAT (full points). |
|
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. Clean splash from vat sink and equipment in bar area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint floor in prep area downstairs. Repaint areas of walls behind prep stations downstairs. |