|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee cutting fish for ready to eat sushi with bare hands. Ready to eat food cannot be contacted with bare hands. CDI- Fish discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons, oranges, mangos, and jalapenos stored above ready eat foods in the walk in cooler. Store unwashed produce below all ready to eat foods. CDI- Storage order rearranged. Repeat violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp stored in the fryer basket at 118F. Shrimp was being held there until an order for shrimp is placed. TCS foods must be maintained at 135F or above while in hot holding. CDI- Shrimp was placed on TPHC today. Blank TPHC form sent to PIC today. Facility currently holds rice on TPHC and will fill TPHC form out for shrimp if decided to hold that way. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce and cut cabbage with no date mark. Lettuce and cabbage was cut yesterday. When lettuce and cabbage is cut it must be date marked and can be held for 7 days at 41F or below. CDI- Cabbage and lettuce dated. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauces with no labels that are not easily identifiable. CDI- PIC labeled sauces. Repeat violation. |
|
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. Observed wet wiping cloths stored on the sushi cutting boards. Store clothes in sanitizer at correct concentration in between uses. CDI- Clothes put back in sanitizer. |