|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meat overstacked in holding unit and above 45F. CDI-product out of temperature taken to walk in cooler to chill rapidly. Observed soft brie cut and re-wrapped by facility above 45F in cheese case. Cheese had been cut on July 24-2 days prior and unable to determine how long cheese had been out of temperature. CDI-PIC voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 packaged sushi cooling in holding unit below prep area. Sushi may need to be cooled in walk in cooler to ensure it is at 45F before being placed out in open air unit. |
|
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 grease build and food reside/debris on equipment throughout. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed several brooms and squeegees stored around handsink and prep sink. Employee stated these items are not usually stored in this area. |