|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Clean utensils often enough to avoid buildup. Observed ladle used for cooking at wok stove with buildup on food contact surface placed immediately in-use when food employees arrived. CDI - PIC instructed cleaning. Items cleaned. -0- |
|
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 TCS foods in first prep unit in cook line cold holding TCS foods such as cooked pork, raw pork and boiled eggs out of the shell at 46-48F. CDI - PIC voluntarily discarded these items and manually adjusted temperature of cooler during inspection. EHS advised PIC to monitor adjustments to cooler as this may create an issue with cold holding in the future if other food employee adjust the unit as well. -3- REPEAT |
|
21
|
0
|
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 sushi fish such as yellow tail in sushi prep station without date mark after more than 24 hours. CDI - Sushi station employee date marked these after EHS explained sushi fish is RTE. -0- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed two first aid kits stored on top of ice machine. CDI - PIC moved these. -1- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in facility. -0- |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep cutting boards at cook line. REPEAT -1- |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 no handle on rice scoop and handle touching pool inside dry storage bin. Observed knives stored on soiled areas of flip top at cook line and between prep unit and prep table. These areas are not clean. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of saucers stored without shielding or protection from cough and sneezes at bar area seating. Observed no cover over top of to-go cups. -0- |