|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed washed lettuce for AFC Sushi Bar below other unwashed produce products, CDI - instructed to move.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Staff stated that deli slicer is cleaned daily, wiped with only sanitizer every four hours.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash rinse and sanitize deli slicer every four hours. CDI - through instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed fried chicken and peas on Asian bar at 125 degrees F. CDI - Discarded.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed bucket of chicken on warmer at time end window, CDI - Discarded.
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 |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Observed one packet of thawed fish in basin of prep sink, no running water.
3-501.13 Use approved thawing methods. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed sanitizer in spray bottle at 100 ppm, CDI - remade at proper concentration.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF |