|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed washed, ready to eat herbs stored in the same bin as unwashed ginger (bags were open). CDI- Placed unwashed items in a separate bin. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
No Points Deducted:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked mushrooms at 110-114F. CDI- Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
No Points Deducted:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce stacked above the cool line in the sushi area at 51. CDI- Discarded the top layer. Bottom layers at 35-39F. |
|
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 containers of boiled eggs stored closed and in a deep container at 60F. CDI- Separated and placed in the walkin cooler. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
No Points Deducted:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed an employee not wearing a beard guard. Per the employee, he was cooking his own lunch. He was informed to wear restraints at all times of any food prep. |
|
42
|
0.50
|
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 several pans stacked wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No Points Deducted:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed black buildup growing on the walkin cooler shelves. Clean. |