|
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. - Observed cooked grilled chicken and cooked fried chicken wings stored in prep cooler > 45F. CDI - Food items moved to walk-in cooler to continue the cooling process. |
|
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 No written procedure observed for sushi rice. CDI by having PIC complete a written procedure for sushi rice. |
|
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 chicken cooling in prep cooler tightly covered with plastic wrap. CDI vented container and moved to walk-in cooler. |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
Observed used gloves stored in sushi prep cooler. CDI- discard gloves. |
|
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 food debris on non-food contact areas of can opener and meat slicer. |