|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain the interior surfaces of the ice machine clean to sight and touch. Observed the interior of the ice m.achine with black build up when wiped with a paper towel. CDI - store manager delegated and employee to clean. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45F or below. Observed all sushi items at 50-53F. A decorative barrier that was made to look like ice cubes had been placed under the sushi which appeared to keep the cold air from properly circulating. This was removed by the PIC and staff. The sushi was all taken to the walk-in to cool rapidly. CDI. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed cambozola cheese date marked for greater than 7 days. This had already been corrected in the system and new labels were printed as the cheese had only been out for 4 days. CDI. |