|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. No food being prepped at the time. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at hand sink in deli at 59F. Repair. VR. |
|
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 all food items in prep cooler in back cold prep room at 52F. CDI-Items held in cooler over night discarded. Some items had been placed in cooler were transferred to walk in cooler. PIC will put work order in for unit and discontinue use until repaired. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner and sanitizer stored on prep surface beside open deli chub. CDI-chemicals re-located to proper location. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed sushi packaged by facility for customer self service with missing information on ingredient labels. Observed a Tuna roll that contained crab and crab salad but those items not listed on ingredient label. Also observed California roll with ingredients listed as brown rice but contained white rice. |
|
47
|
0
|
Non-food-contact surfaces clean |
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 food debris in bottom of container used to hold cleaned and sanitized utensils. |