|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed the tomato basil soup at the salad buffet line not fully reheated to 135F before a spoon was placed into the container. CDI-The spoon was removed to allow for the product to fully reheat. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no time written on the sushi rice upon entrance to the kitchen. CDI-A time sticker was placed onto the container. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the inside of the deli cases, the floors in the walk in freezer, the dry storage for the sandwich prep area, and inside the storage unit of the sushi prep area. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
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 a leak coming from the plumbing underneath the 3-compartment sink. Have repaired. |