|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in deli. CDI: paper towels restocked. |
|
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 quat sanitizer at 3-compartment and in 1 spray bottle at 50ppm. CDI: both dumped and changed to proper strength. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 different types of sushi rolls inside display case cooling while covered. CDI: moved to walk-in freezer; product dropped to 40F within 30 minutes. |
|
47
|
0.50
|
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 tracks at sub station in need of cleaning. Obsered fan covers inside walk-in cooler with dust build-up. |