|
14
|
1.50
|
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 Observed large amount of pans stored in sushi area as clean with stickers and sticker residue. Ensure stickers and residue are removed prior to wash, rinse and sanitizing. CDI-pans taken to be re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on sub sandwich prep line above 45F due to being overstacked in pan. Items just placed out in pans according to employee. CDI-product placed into cooler below to cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several open chubs of deli meat held longer than 7 days in cooler. CDI-items discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in food prep areas. |