|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed fried chicken and cut cabbage in prep top cooler by cook line at temperatures measuring 49-50F. Chicken and cabbage were prepared yesterday. CDI: items were voluntarily discarded. Observed cut melons, sliced this morning, stacked too high on the buffet line at temperatures above 45F. CDI: top layer of melons were taken to be quickly cooled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 - Repeat - Observed TPHC time on pork fried rice marked at 3:31 pm when it was 11:08 am. Food was marked for 5 hours. CDI: pork fried rice was voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sushi menu board with disclosure and reminder but no asterisk by items. Astrisk needs to be placed by each item to ensure customers are aware of what is served undercooked. CDI: PIC was informed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Repeat - Observed multiple metal pans of food stacked on top of other metal pans of food. Pans can have contamination on the bottom, pans should not be placed in contact with food in other pans. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth at sushi station stored on the prep table. Wet wiping cloth needs to be stored in chemical sanitizer. - 0 pts |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed metal pans wet stacked on clean dish machine racks. CDI: PIC unstacked pans. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Observed ice build up in walk-in freezer. Observed rusting on shelves in walk-in cooler, shelves need repair or replacement. |
|
47
|
0.50
|
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 mixer with significant build up on the roof of machine. CDI: PIC had an employee clean the mixer during inspection. Observed cleaning need on shelving in sushi cooler, reach-in coolers, and walk-in cooler. |