|
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 Observed cooked shrimp and crab on top of steam table at 101F and 91F, respectively. CDI - Items voluntarily discarded. -1.5- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are RTE once opened or prepared and held more than 24hrs. -Pf Observed no date marking in sushi case although items are prepared and RTE for albacore tuna at least 24 hours in advance. CDI - Staff trained to date mark sushi when RTE. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach to the left of cooking equipment on the wall. Maintain and increase pest control as necessary. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. Observed bracelet on cook at beginning of inspection. Remove. -0- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings shall be in good repair. Observed cracked floor tiles neat the handsink and dish machine and missing coulking to the wall moulding. Repair all these. -1- REPEAT |