|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Three compartment sink sanitizer in sandwich/deli meat area was less than 150ppm Quat. The dispenser is not properly functioning. Staff agreed to manually mix sanitizer in bay until dispenser is repaired. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi case holding sushi above 41-46F. Discarded sushi voluntarily. Observed reachin cooler at behind sandwich prep line holding foods at 43-48F. All items were opened today so moved to refrigeration to rapidly chill. Tomatoes were cooling in blast chiller and came down to 42F during inspection. Observed St Andre cheese stacked too high in the cheese display. They were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 Cambozola and Champignon Mushroom cheese with date marks showing shelf life beyond 7 days. They had exceeded 7 days so they were discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw fish and crabsticks in sushi area sitting out thawing. Moved to refrigeration to thaw. |