|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo and other dressings left on the top of sub station overnight at 50-55F. CDI - PIC voluntarily discarded. -1.5- REPEAT |
|
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 8 day date marking system in place. CDI - PIC implemented punching in 6 days because the system counts tomorrow as day 1. Food Code requires today counted as Day 1. -1.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the squeeze bottles in the sushi prep unit and on a few dressing bottles in the sub case. -0- |
|
43
|
0
|
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 shelf in dry storage with grab and go containers present at 4.5 inches off the floor. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken sliding door handles on prep coolers in the sub station and in the sushi station. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution when washing dishes in the 3-comp sink. Observed no rinsing solution in use in the 3-comp setup. -.5- |