|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yummy sauce (mayo, sugar & butter) portioned cups at 54F on the counter for to go orders. CDI (corrected during inspection) by placing in sushi prep cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed yummy sauce(mayo, sugar & butter), crab meat sticks and cooked eel not dated in the WIC (walk-in cooler). CDI by dating items which were prepared or opened yesterday. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Obserevd 2 red sanitizer buckets stored on the floor. CDI by placing on an empty bucket or lower shelf. |