|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris build up on 2 plastic bowls stored as clean inside the 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 cooked seafood products, such as cooked s hrimp, cooked crab legs and cooked stuffed potatoes stored with date labeling tags as early as 4/12. Maximum hold time is 7 days at 41F and below. CDI by voluntary disposal. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small amount of plastic bowls stored as clean inside the walk in cooler wet stacked. Separate to allow for proper air drying. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on the shelving inside the walk in cooler. |
|
53
|
0
|
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. Caution should be used to minimize food exposure. Observed minor debris on the floor of the walk in freezer, utilized by in part by the seafood department. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone inside a box under the sushi prep table used to store packaged condiments. CDI by removal. |