|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Observed slicer with minor debris. CDI- Moved to be properly cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Repeat - Observed shrimp reading 117F. CDI- Reheated in oven to read 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut melons in ice bath (51F), rice (48F), tofu (50F), cut leafy greens (48-50F) and lettuce placed on ice bath out of temperature. To ensure that temperatures are correct at all times ensure that they are cooled down properly prior to display. Food is being served to customers out of compliance if above 45F once on display. CDI- All items placed in blast chiller.
Strongly recommend TPHC (time) for most products listed above.
NOTE: Discussed sushi permit conditions with PIC and Manager. Contact Mark Oliver if permit is to change. (980)314-1620 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed pasta section with time stamp on any foods. Ensure that time stamps are placed once the food is removed from temperature control. Foods shall be labeled with this time at all times. CDI- Items on the line labeled - pasta blast chilled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - 0pts - Observed melons tightly covered in the cooling process. CDI- Vented. |