|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. PIC was unable to provide information on various food illnesses and their symptoms. CDI. Gave an employee health policy to the employee. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed tuna, salmon, shrimps, cold holding in RI at temperatures above 41F. PIC removed them to WI cooler. checked the temperature after 30 minutes and it was 37F for all of them. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cleaned wet dishes stacked in the kitchen. CDI. PIC removed them to clean. |
|
45
|
1
|
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. REPEAT. Observed the two RI in the suchi kitchen unable to hold food at 41F and below. PIC placed the unit out of service and scheduled to come for a visit in 10days. |
|
47
|
0
|
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 build up in the RI cooler in the suchi kitchen. Needs to be cleaned. |