|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed carrots hot holding below 135F in the hot hold case. CDI-The carrots were reheated. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed no times and paperwork filled during todays visit for the sushi rice. The sushi employee knew the pH of the rice when asked. CDI-Employee properly filled out the paperwork and out times on the rice. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed leak to the condenser in the prep room. Have repaired. REPEAT.
Observed several white plastic containers with melted holes storing food product in the walk in cooler. CDI-All damaged containers were properly discarded.
*First time repeat. Points kept the same today. Max points will be taken if issue continues during next inspection. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the 3-door reach in cooler in the prep room. Have cleaned. REPEAT. |