|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two handsinks partially blocked, one in dish pit area blocked by hoses and another in sushi area blocked by trash can and food sample equipment. CDI-handsinks unblocked. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding below 135F in hot box. Unable to determine if product out of temperature due to improper heating in oven or left out on counter too long after heating before being placed in hot cabinet. CDI-all products reheated to 165F+. Observed black beans hot holding at taco station below 135F, CDI-reheated. |
|
31
|
0.50
|
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 Observed zucchini cooling in holding unit and tightly wrapped. CDI-product taken to blast chiller. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed Garlic Green Beans packaged in house for customer self service with no ingredient list. PIC stated green beans are tossed in oil but this is not listed on package. Green beans pulled until label is corrected. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed three sanitizer buckets stored directly on the floor. |