|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in prep area stored as clean soiled with food waste. Observed several plates at sushi station stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
22
|
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 various TCS foods being held above 41F in sushi display cases. PIC stated product pulled from walk-in @10am. Units are turned off and product moved to walk-in cooler, cleaned nightly, and units turned on in morning during prep. EHS recommended turning units back on at night to allow for cooling, then placing food into unit during prep. CDI: PIC moved product to 1-door freezer for rapid cooling (<41F). Observed garlic & oil mixture being held above 41F on spice cart. CDI: PIC added more ice around product and fully submerged container into ice bath (<41F). REPEAT VIOLATION. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed light bulbs burned out in vent hood. REPEAT VIOLATION. |