|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed mop bucket stored in front of seafood/sushi prep room hand sink. CDI - Obstruction removed. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed employee placing ready to eat crab sticks inside cardboard box. CDI - EHS intervened, educated and food voluntarily discarded. -1.5- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed sushi party platter registering at 48 F at grab & go unit. Product placed into unit at start of inspection. CDI - Food relocated to walk-in freezer and vented to allow cooling towards < 41 F. -0-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed seafood/sushi prep room prep sink detached from wall, in need of re-caulking/re-attachment.. -0.5- |