|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of chicken stored over vegetables in the walk in cooler and one plate of raw shrimp stored over shredded cabbage in a flip top reach in cooler. CDI- storage rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 4 soda nozzles with debris accumulation on them. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding on the grill top below 135F (see chart). CDI- rice was reheated to above 165F (see chart). |
|
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 broccoli in a flip top cooler at ~60F. PIC stated the broccoli was prepared around 1PM. The broccoli was overflowing out of the top of the container it was in. CDI- broccoli was split into multiple pans and placed into the walk in cooler uncovered for more effective cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers and storage bins stacked while wet. |
|
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 6 torn gaskets on reach in coolers at the sushi preparation area and the shelving in the walk in cooler beginning to rust.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one miniature white cutting board used for cutting lemons that is heavily scored. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation at the back of the grill, debris accumulation on top of the broiler oven, a wire rack next to the steam table with debris accumulation on it, and debris accumulation on the inside of the stove top oven, |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor and wall behind the cook line with debris accumulation and a dusty ventilation cover over the soda machine. |