|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked noodles stored on cart by grill being held on time. Discard sticker on noodles read 11:00 AM - 3:00 PM. Sticker was on noodles when inspection began before 11:00 AM. Employee who made noodles stated they had been placed on cart at 10:30 AM. Be sure the time noodles are taken out of temperature control in placed on discard sticker, not the time facility opens. CDI- Sticker changed to 10:30 AM - 2:30 PM. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer that was labeled but label was no longer legible. Be sure to relabel when label can no longer be read. CDI- Bottle properly labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed one container of cut cabbage in a plastic bag in prep top cooler at 50F. Cabbage had just been cut then placed directly in prep top cooler. Be sure to properly cool TCS foods before placing in prep top cooler. This unit is designed to hold temperature and will not properly cool. CDI- Cabbage moved to walk in cooler for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on counter in sushi prep area. Be sure wet wiping cloths are stored in sanitizer at the correct concentration between uses. |