|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bottled shrimp sauce on prep top without time or temp control, at 50F.
CDI- EHS discusses with staff that shrimp sauce is TCS and requires time and temp control. Shrimp sauces were rapidly cooled in WIC and re-started on 4 hour TPHC once 41F. Shrimp sauces added to TPHC procedure sheet. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed crab salad made this morning with sticker for Monday.
CDI- EHS confirmed when made with prep chef and allowed dating of crab salad. (-1.5) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 crab salad and California rolls cooling in lowboy with no drop in temperature, or increase in temperature, after 45 minutes. See temp chart.
CDI- All cooling items in front lowboys relocated to WIC for rapid cooling. Proper cooling methods discussed with PIC and Head Chef. (-0.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed paper towel lining food in containers inside WIC. EHS discussed with PIC and Chef need to use approved cloths for food contact; cheese cloth, or other 100% plant fiber, additive and dye free cloth.
CDI- Paper towel removed from product. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-501.11 Maintain equipment in good repair.
Observed torn gaskets in both doors of lowboy on sushi prep line. Points de-escalated due to successful repair to equipment marked out at last inspection (sushi display case sliding door handles). (-0.5) |