|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed empty Quat container at the 3 compartment sink in the back prep room. Quat at 0 ppm. CDI - PIC provided a new container of concentrate to the 3 compartment sink dispenser. Currently at 200 ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sushi rolls out of temperature in the sushi display. HACCP flor diagram specifically states that after the suhsi has been cooked, acidified, and rolled, the product must be cooled down to proper temperature before storing in the display case. Refer to temperature chart for sushi roll temperatures in display case. CDI - went over HACCP plan with PICs and Sushi Chef. Advised to begin to prepare product, cool down in blast chiller, then store for display in the cold holding case. Advised to pull finished products to cool down in blast chiller. Product now at proper temperature. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed oven roasted turkey deli meat in reach in unit in the back prep room that was opened from commercial package on Wednesday (2 days ago), with no label on product. CDI - educated about date marking criteria and advised to place label on product.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple deli meats in the display case exceed time/temperature criteria for cold holding. Product is not at 41F and below. No 7 day hold time for product; 4 day holding only in this case. Example: products have dates of 7.25.17 & 7.29.17. CDI - educated about the holding criteria for product at 42-45F. Discard product that has exceeded time/temperature criteria.
REPEAT VIOLATIONS. VERIFICATION REQUIRED |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dusty fan cover to the cold unit in the prep room. Advised to keep clean. |