|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Raw animal foods shall be arranged to prevent contamination of ready to eat foods. Observed raw shrimp stored over cooked noodles and observed employee cutting raw chicken on prep surface over a bag of carrots. CDI-items moved to prevent contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. Observed build up on soda nozzle. CDI-taken to be cleaned.Sanitizer shall be at proper concentration. Observed chlorine sanitizer registering 0ppm. CDI-remade to proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. Observed items under heat lamp stored below 135F. Heat lamp appears to not be working properly. CDI-all items discarded. Do not use heat lamp until repairs are made. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
Properly use TPHC (Time as a public health control) Observed sushi rice not labeled with time. PIC stated rice was just made 30 minutes prior. CDI-labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment shall be in good repair. Observed heat lamp unit not operating properly and a wire basket with broken wires. Repair heat lamp and discard wire basket. |