|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm concentration in bottle of QUAT sanitizer solution used to sanitize prep table and deli slicer. Source of sanitizer solution at 3-comp sink low as the bag of quat was empty, allowing dispensing of sanitizer in incorrect concentration. CDI. PIC replenished with new bag of sanitizer solution and re-tested concentration levels were adequate, per manufacture instructions at 250ppm. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 no date marking on RTE sliced curry chicken and 2x slices of turkey in display case reach-in opened more than 24 hours. CDI. PIC voluntarily discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed large bracelets and watches on arms of food employees. -0- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in contact with rice inside rice bin. |
|
42
|
0.50
|
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 sushi food employee using paper towel to dry metal pans that were washed, rinsed and sanitized. EHS advised sushi manager to remind staff that sanitizer has a contact time that must be met to ensure proper sanitization and to let these items air dry. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed green cutting board identified as clean stored behind faucet of prep sink in Asian bar prep area. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near Asian bar fryer between deli section and bakery. -0- |