|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Container of raw salmon stored on top of container of cooked shrimp in sushi cooler. Raw animal foods must not be stored above cooked ready-to-eat foods. CDI - Cooked shrimp moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Containers of pork, containers of brisket, and containers of mac and cheese in retail cooler measured 44-47F. Temperatures of packages in back of unit measured below 41F. TCS foods in cold holding must be 41F or less. CDI - TCS foods above 41F discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Imitation crab thawing in prep sink. TCS foods shall be thawed under running water that is 70F or less or under refrigeration. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on make-unit doors. Deli slicers have worn out meat pads. Equipment shall be maintained in good repair. Replace torn gaskets and worn deli slicer meat pads. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Cleaning necessary on floors of the walk-in cooler and walk-in freezer. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |