|
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. Observed TCS items in 3 different reach in units that were held above 41F. One of the units dial was turned up. CDI dial turned down to cool reach in and items discarded or placed in cooler to cool down. Verification required to check on units. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf.
Observed menu missing asterisk on Queen City roll. Repeat. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sliced salmon, crab, and spicy tuna that was prepped today and covered and placed in reach in to cool. CDI items uncovered to bring down temperature and moved to walk in |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed avocados and pre-portioned sauces stored on the drainboard right next to a bucket of sanitizer. |