|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chef plate scallops with a final cook temperature of 121 F. CDI- Scallops were cooked to required temperature (see temp chart). |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggrolls and noodles sitting on counter at start of inspection. Both items were below 135 F (see temp chart). According to PIC these items had been both out of temperature control for 30 minutes. CDI- Noodles were placed into walk in cooler and eggrolls were voluntarily discarded. Time as a Public Health Control template emailed with inspection report for eggrolls. |
|
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 no time stamp on TPHC sushi rice. CDI- Instruction provided and time provided. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen boxes of fish stored on floor of walk in freezer. Remove. REPEAT. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rags throughout kitchen. Hold in sanitizer. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal spatulas stored beside grill in standing water below 135 F (see temp chart). Water must be 135 F. |