|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom exterior of lettuce container being in direct contact with ready to eat lettuce in refrig. drawer along make line. CDI- containers were removed. 0 points. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Several containers of mashed potatoes and grilled chicken breast were hot holding in hot box <135 degrees. CDI- PIC reheated products to at least 165 degrees before being put back into hot boxes. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw salmon, Blanched broccoli/Squash, cheese etc. were cold holding >45 degrees in Refrigeration Drawers along the make line. PIC stated that a piece has been ordered for the maintenance needed for the refrigeration drawers that were out of compliance. CDI- Foods were moved to the walk in cooler to cool, and other food products were accompanied by bags of ice to ensure that items tcs stay cold during servicing. VR - Will check on the compliance of this matter. -1.5 points. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Sushi menu was missing the consumer advisory verbiage. CDI- facility printed menus out onsite with correct verbiage needed for compliance. 0 points. |
|
31
|
0.50
|
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 Marinara cooling in dense containers in an ice bath that was not fully submerging the cooling product. Other cooling foods in the walk in cooler were cooling in dense amounts along the sheet trays CDI- Marinara was dispensed into more shallow containers and other cooling foods were better spread for proper cooling methods. REPEAT -.5 points |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Interior of the ice machine chute contains rusted screws that is in contact with ice along the interior. Replace rusted screws to prevented contamination caused by Rust. Uplift boxed food products off storage room floors-1 point. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer in Wiping cloth bucket checked was below 200 ppm. Observed damped cloths on prep surfaces along the make line. CDI- Sanitizer was remade to proper concentration (200-400 ppm). REPEAT -.5 points. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed fruits and vegetables stored in prep areas with stickers still attached. 0 points. |