|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P
Observed hot water dish machine unable to reach final rinse temp of 180F on gauge and 160F on thermometer. Highest temp obtained on thermometer was 146F. PIC placed work order during inspection. Facility will utilize 3-compartment sink until machine repaired to W/R/S. EHS will return within 3 days to verify unit functional and reaching proper sanitization temperatures. VERIFICATION REQUIRED. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf
Observed chicken tenders being held using TPHC in warmer with no time stamps. PIC stated product prepared between 10am-10:30am. CDI: Education provided and PIC time stamped product. |
|
33
|
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 sushi cooling in customer self-service case. PIC stated product prepared between 8am-9am. CDI: Education provided and product moved to walk-in freezer for rapid cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed crab sticks thawing in sushi prep sink in ambient air. CDI: Education provided and product placed under cold running water. |