|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
Yes |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Sushi menu lists "Albacore (white tuna)"; albacore tuna and escolar are used interchangeably for this item. Albacore and escolar are different species of fish and must be distinguishable as menu item. VR - Will return within 10 days to verify correction of sushi menu. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with stickers and sticker residue present. CDI - Pans with stickers were sent to dish area for processing. VR - Will return within 10 days to verify correction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes stacked above the crisp line holding at 58F. CDI - Tomatoes above crisp line were removed; tomatoes below crisp line were at 43F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of cooked chicken date marked "11/24/14"; all other items were date marked with the day prepared. CDI - This istem was correctly date marked. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces at cook line. |