|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-. Observed large quantity of broccoli in unwashed cardboard box. PIC stated that the item was considered washed and ready to eat. EHS educated PIC on food contact with surfaces of equipment and utensils required that they are durable and capable of properly being W/R/S. CDI - PIC instructed employees to re-wash broccoli and place into a clean plastic bus tub. Product taken to be washed and relocated to a clean bus tub. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed escolar in the sushi bar > 41 F. CDI - Product placed into an ice bath in low boy RIC to rapidly cool down. Observed salad in the reach in cooler II (RIC) that was being used to serve customers holding > 41 F; observed steak, filet and raw chicken in RIC I > 41 F. EHS noted that RIC was constantly being opened during inspection. CDI - PIC quickly placed products from both RICs in ice bath to cool down quickly. EHS observed all temperatures decrease toward < 41 F during the inspection. |
|
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 no date marking on beef kushi. PIC stated that the item was made the night before. CDI - PIC date marked product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tightly wrapped cooked chicken from 8/24 inside RIC. Product had not been used for today’s services. CDI - PIC voluntarily discarded. Observed tightly covered large container of cut lettuce holding > 41 F in RIC. PIC stated that the product was made an hour before EHS arrival; CDI - PIC placed ice bath on product; temperatures began to drop down towards 41 F during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice building up on the freezer floor. Repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in unisex employee restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |