|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal lids with some sticky brown residue of some sort stored as clean in the drying shelf at the 3 comp sink. CDI: PIC Gary placed all dirty lids back into the 3 comp sink. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layers of sushi at the display case 44-46F. CDI: all sushi on the top layer was placed into the walk in freezer to cool quickly to 41F or below before bringing it back to the display case. All sushi were 41F or below by end of inspection. REPEAT VIOLATION no points escalated due to this time it was only sushi out of compliance. If violation of this code continues, a risk control plan may be implemented. -1.5- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed crab and shrimp thawing with 78F water. When thawing under cold running water, the water must be 70F or below. CDI: PIC took items to thaw in the walk in cooler. REPEAT VIOLATION -0.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of frozen food stored on the floor in the walk in freezer. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout the deli kitchen in need of replacement. REPEAT VIOLATION -0.5- |