|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Keep iced tea nozzles and ice dispenser chute clean. Observed build-up on dispenser interiors. CDI- cleaned while on site. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed many items at cook line prep cooler top above 50 F. CDI- moved to walk-in cooler. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
No |
8-103.11 Documentation of Proposed Variance and Justification: Documentation of approval for acidification of sushi rice not obtained. CDI- facility will begin today holding sushi rice on time and continue permanently or until variance approval is obtained. Rice in use at time of inspection discarded as unapproved process. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods: Do not rely on holding units such as tops of prep coolers to cool foods. Observed fried tofu in flip top 54 F that was not cooled before placing in cooler. CDI- discussion and move tofu to walk-in coolers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation: Wiping cloths shall be stored between uses in an approved sanitizer. Observed cloths in sanitizer container less than 50 ppm Chlorine. |