|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed product in the top part of the sushi flip top cooler holding above 41F. Also observed shrimp above 41F in the walk in cooler, that had just been thawed. Ensure product does not raise above 41F when in the thawing process. CDI-The product in the top portion of the flip top cooler were moved to the walk in cooler and discussed about ensure product does not raise above 41F when thawing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths being stored on the prep counters not in use. CDI-The cloths were removed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the dry storage shelving. Have cleaned. |