|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee dump ice water in handwashing sink. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sauce, whipped cream, squid cold held in prep cooler between 42-45 degrees F. CDI, squid and whipped cream in unit overnight voluntarily discarded by PIC and food recently placed in unit relocated to walk in cooler to rapidly cool. Repeat. Thermostat adjustment made on prep cooler while on-site and ambient air decreased 31 degrees F after a few minutes. EHS recommended to continue monitoring refrigerators to ensure that units are maintaining TCS foods at 41 degrees F and below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed sushi rice cooling |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut lettuce recently prepared according to PIC and cooling in prep cooler at 57 degrees F. Observed recently portioned crab cooling in prep cooler at 44 degrees F and sauce cooling in deep covered container with cooling temperature of 113 at 1:38pm and at 94 degrees F at 2:24pm. CDI, items relocated to shallow pans in walk in cooler to rapidly cool. Repeat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed cell phone stored on prep surface in kitchen |