|
4
|
1
|
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 open drink stored on prep top next to single - use trays at sushi line. CDI - PIC covered and moved drink away from potential contamination. - 1 - |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Boba bubbles holding at 76F in plastic container on counter. Due to recent research, Boba bubbles are now considered TCS and must remain below 41F, above 135F, or held on a TPHC procedure. CDI - Boba bubbles were added to facility TPHC sheet to be held for 4 hours. PIC put Boba bubbles out at 11am - times marked. - 0 - |
|
35
|
1
|
Food properly labeled: original container |
Yes |
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 several shakers of seasoning and sauces stored without labels. CDI - PIC labeled all items during inspection. - 1 - |