|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
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 crab dip, cream cheese, and pre cooked crab all opened yesterday with no date mark. One container of lettuce that was prepared yesterday did not have a date mark. Date mark TCS foods when the original package is opened. CDI- All items date marked with yesterday's date.
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 one bag of mozzarella blend cheese in walk in cooler that was date marked 10/26. Mozzarella is not exempt from date marking and had exceeded the time/temperature window. CDI- Cheese voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple containers of sushi in the grab and go display case that were at 50F. Sushi chef had prepared sushi 1 hour ago and placed directly in display case. Display case is designed to hold temperatures and will not cool sushi to 45F or below. Ensure sushi is placed in a unit that can properly cool and reaches 45F or below before placing in display case. CDI- All sushi above 45F removed from display case and placed in walk in cooler for rapid cooling before going back into display case. |
|
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 sushi cooler with condensation leaking and causing water to pool in bottom of cooler on left side of unit. Single use paper towels were in bottom of unit to soak up dripping water. Cooler needs repair. |