|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce above deli meat, lettuce, and other RTE food in walk in. CDI |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employees using thermometer without properly cleaning before and after use. CDI thermometer cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs and pasta salad in display case that was above 41F. CDI-Foods were removed and placed into the blast chiller to rapidly cool. Ending temperatures were 41F and below. REPEAT
Observed lettuce in the sushi prep top that was above 41F. Lettuce was left in prep unit over night. CDI-Lettuce was thrown out. |
|
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 prepared sushi that was not cooled to 41F before being stored for holding. CDI items placed on flat pan to cool in blast chiller. Suggest facility not stack sushi containers in plastic bin to cool and just leave product on flat pan for proper circulation. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans that were wet stacked. Equipment and utensils must air dry after cleaning and sanitizing before stacking. REPEAT |