|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
observed multiple food items in walk-in cooler without proper cover.
CDI lids placed on food items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
observed dish machine final rinse operating < 180F. CDI adjustments made by PIC and observed dish machine final rinse operating > 180F. |
|
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 multiple TCS foods on hibachi grill buffet > 45F.
See temp chart. CDI by placing items on temporary TPHC while cooler is checked for issues. Foods will be discarded within 2 hours per PIC.
observed raw fish filets stored in tub at prep sink > 45F. CDI moved to walk-in cooler. observed at 43F prior to departure (20 min). |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. observed raw tilapia fish thawing at prep sink in standing water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed multiple wet stacked containers on the drying rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed dust build-up on cook line shelving.
observed grease build-up on hood system filters. |