|
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 mayo in squeeze bottle left at room temperature all day, placed in the walk in to cool overnight and placed back at room temp the next day. Package states refrigerate after opening. CDI - PIC voluntarily discarded. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 sushi make table with krab salad and shrimp in placed for more than 24 hours without date marking. CDI - PIC placed date mark on containers. -1.5- |
|
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 buildup in the bottom of the sub station prep unit and on the handles and basin of the bakery handsink. Clean. -.5- |