|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Interior of crevices of tenderizer soiled with debris. CDI- Taken to 3 comp. sink to be cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Tuna, salmon, crab cake recorded above 41F (see chart). REPEAT. CDI- Salmon discarded, all other cooled via ice bath. Points not escalted because of discrepency in last report. |
|
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
Seafood dated incorrectly, CDI- Dated adjusted. |