|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: through conversation with PIC, determined cutting boards at sushi station are not being cleaned (washed, rinsed, sanitized) Every four hours. Boards are wiped down throughout the day with sanitizer but only go to the dish pit once a day. Food contact surfaces used with TCS foods must be cleaned every 4 hours. CDI- discussion with PIC on cleaning frequency. |
|
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: Found several TCS foods in prep tops above 41F. Refer to temperature chart. CDI- all were voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Chicken sandwich “The Swiss Chick” has Consumer Advisory for chicken. PIC states chicken is fully cooked. Remove asterisk denoting chicken as undercooked from menu. Smoked salmon on menu requires Consumer Advisory. Verification within 10 days. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket with cloth was in sanitizer solution at less than 200 ppm quat |