|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 items inside the walk in cooler without date labels, including: ready to eat sausage and peppers, sliced olive loaf and fried chicken tenders. CDI by voluntary disposal. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
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 sushi department not recording the discard time or time rice is all used as noted in HACCP plan. REPEAT. Also observed sushi chef unable to properly calibrate the pH meter. VR- a return visit will be required to ensure correction is made within 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination sources not specifically noted by code.
Replace the torn rolling rack cover used to store the raw chicken inside the walk in cooler. Observed the cover split in two and not covering the back side of the rolling rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed two cutting boards on the deli sandwich prep unit with large chipped areas on the edge of the cutting board. |