|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses in cheese case and tuna in sushi bar above 45F. CDI - Items moved to walk in to cool. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese date marked for 30 days in the pizza station. PLU prints 7 days. CDI - PIC corrected label during inspection. -1.5- |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pot #1 and #2 still not being labeled according to HACCP plan and outlined cooling method not being followed for cooling sushi fish. REPEAT -2- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers cooling in prep cooler with snapped on lids. CDI - PIC vented containers. REPEAT -1- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed avocados stored inside the splash zone of the sushi bar hand sink. CDI - PIC instructed employee to wash avocados and move items out of the splash zone. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed Asian Hot bar containers cleaned and employee drying them with a hand towel. CDI - PIC instructed employee to rewash containers and allow to air dry. -0- |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed slow draining hand sink in sushi bar. CDI - PIC submitted work order to maintenance. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed low lighting over dry storage area. Repair the light. -0- |