|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed kitchen dish machine as well as bar machine reading 0 ppm chlorine sanitizer during inspection. Dish machine rep called during inspection. CDI: Bar machine primed properly and read 100 ppm chlorine sanitizer after priming. Rep changed out tube for main dish machine and machine read 100 ppm chlorine after. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs in cold drawer, spicy mayo in both front and back of house, and spicy crab salad in ice baths at sushi bar holding above 45F. CDI: Spicy mayo and eggs placed into reach in unit to properly cool, and the ice bath was replinished to properly cool spicy crab mix. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 uni sauce past 7 days shelf life in reach in unit and another container of uni sauce with no date. CDI: Expired sauce was voluntarily discarded and the undated sauce was allowed to be backdated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked tempura crab cooling in cold drawer rated for holding and observed mixed fish prepared today cooling in a covered plastic container in a flip top unit. CDI: All cooling items were relocated to reach in units rated for cooling. REPEAT. |