|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several hoagies and chicken salad sandwiches just prepped less than 30 minutes earlier placed into display cold holding unit at 47-50 degrees. If foods lose temp during prep, be sure they are chilled to 41 or below before cold holding. CDI- PIC chilled sandwiches below 41 in walk in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed approx. 10-15 opened chubs of meat (turkey and ham) in deli display coolers date marked for 9-10 days ago. CDI- Out of date meats voluntarily disposed of.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes in pizza prep cooler sliced over 24 hrs ago not date marked. CDI- Tomatoes voluntarily disposed of by PIC. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of fruit flies in dry storage room next to canwash. Maintain pest control efforts. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi chef wearing a ring with jewels and designs during sushi prep while wearing a glove. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors under fryers needing better cleaning of grease build up. |