|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken thawing over raw scallops. CDI - PIC moved scallops to another shelf. -1.5- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer used for cleaning prep table at 0 ppm. CDI - PIC remade sanitizer to correct strength. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked vegetables on table beside grill at 64F. CDI - PIC voluntarily discarded vegetables. -3- REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 prep cooler and reach in being used for colling products. CDI - Use walk in cooler to cool items. -1- REPEAT |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small and medium-sized plastic containers used for spices in the kitchen and in the sushi bar. Label these with the common name of the item. -2- REPEAT
3-601.12 (A) Honestly Presented - C Properly lead and inform the customer of food contents. Observed Chef Special table tent with escolar presented as white tuna. Label these with the name escolar, simliar to the changes already made to the other menus. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Do not store opened package of food indirect contact with undrained ice or water, Observed two open and cut lettuce heads submerged in water in the walk in cooler. Drain water. -0- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer that was 0 ppm. CDI - PIC replaced solution to one of proper strength. -.5- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups near soda dispenser. Air dry before stacking. REPEAT. -1-
4-803.11 Storage of Soiled Linens - C Observed soiled linen stored in water bucket under 3-comp sink. Store in soiled linen container until cleaned.
4-803.12 Mechanical Washing - C Either wash items in washing machine or if wiping cloths are the only thing being washed, use mechanical waasher, sink designated for washing cloths or in prep sink cleaned between uses. Observed PIC state soiled wiping cloths are manually washed overnight in bucket. Use one of the specified methods for cleaning cloths. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink beside handsink in kitchen at the nozzle. Repair. -1- |