|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Did not observe any employees washing hands during inspection. Also observed all handsinks to be dry. Ensure employees wash hands frequently. |
|
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 Observed stickers still left on stacked plastic pans stored as cleaned and sanitized used by sushi chef. Remove all stickers and residue prior to cleaning. CDI-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 deli meat over stacked in pans at sub making station and above 45F. CDI-excess product removed and put in cooler.
Observed a pre-made uncooked cheese pizza sitting out on speed rack at room temperature. Employee stated pre-made uncooked pizzas sit out for no longer than 30 minutes then are baked and held on TPHC. EHS explained that time must start when items are held out of temperature control. If pre-made pizzas are to be held on speed rack prior to baking then they must be labeled with the time when prepared, not baked. CDI-time sticker placed on uncooked cheese pizza and will stay with item after baking. |
|
21
|
1.50
|
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 two open deli meat chubs held past 7 days. Date on both was 4/2 and today is 4/10. CDI-discarded. Also observed a pan of chicken wings and a pan of boneless chicken cooked and cooled in walk in cooler without any date labels. CDI-labeled. |
|
31
|
0.50
|
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 sandwiches packaged in plastic clamshell containers above 45F and cooling in small sliding door cooler at sub station. Also observed same sandwiches cooling above 45F in open air display units. Cool items in walk in cooler to 45F and below. CDI-items taken to walk in cooler. |