|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sushi being stored over wasbi in the sushi cooler, also observed raw shrimp being stored over mushrooms in the 2 door reach in adjacent to the make line. CDI foods were rearranged as needed. REPEAT 3 points.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in the walk in cooler. CDI- foods were rearranged as needed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken soup stored on the grill station was hot holding < 135 degrees. All other foods hot holding were in compliance. CDI- grill was turned on so chicken soup can reheat to165 or greater. 0 points. |
|
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 Squid mix lettuce and ambient air of cold hold unit were registering > 45 degrees. CDI- PIC adjusted thermostat so that it dropped to 45 degrees and below and other foods that were temperature abused were moved to the walk in cooler to aggressively cool. Ensure that temperatures are being checked throughout the day. -1.5 points. |
|
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 Raw shrimp was cooling fully wrapped inside of the cold hold unit reach in. Ensure cooling is not being done in refrigeration prone to a lot of prep. CDI- raw shrimp was moved to walk in cooler to cool. -.5 points |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces throughout facility. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a personal beverage being stored over the prep surfaces adjacent to the grill station. Store all personal beverages in designated areas away from food prep. 0 points.
General Comment: Remove ice buildup from the freezer floor. Remove domestic rice cooker that was said to be used for employees out of the facility. Only approved equipment shall be located in the prep facility |