|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sushi area with pan of shrimp sitting above refrigerastion unit. Shrimp measured 47F and was voluntarily discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed sushi variance procedures on site along with required records except that variance approval letter could not be produced. CDI - PIC obtained letter electronically and printed, placed into sushi binder. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed bird flying through store. Pest control was called and is setting traps. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored in Starbucks area in dispensers behind the counter. All dispensers were overstacked and allowed the lip contact surface of the cups to be exposed to splash contamination. |