|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Tempura Fry in bottom reach in cooler tempt at 50f. CDI, PIC discarded. Use walk in or upright reach in to maintain cold holding when bottom reach in cannot maintain temperature at 41F or below TCS foods. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooling in deep plastic bulk containers with sealed lids in walk in cooler. Other TCS foods cooling in service coolers in sealed/lidded containers or tightly wrapped including cut vegetables. CDI, PIC uncovered large containers to allow air flow and put other foods on shallow pans and placed into walk in cooler or freezer to quickly chill. Do not seal containers or wrap tightly. Tightly wrapped containers will not allow air to flow resulting in slower cooling. It is not recommended to cool food in deep plastic buckets or in large bulk containers or large quantities. Avoid cooling TCS foods in service coolers which are frequently opened and closed during food preparation. ***THIS IS A REPEAT VIOLATION*** |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed flies in the dishwashing area. Use methods, if pests are found, such as trapping devices or other means of pest control to prevent insects flying around. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed container holding sanitizer and wiping cloths at 0ppm. Observed sanitizer bucket holding wiping cloths at sushi bar at approximately 10ppm chlorine concentration. CDI, PIC discarded and remade sanitizer to meet the 50 to 200ppm compliance. ***THIS IS A REPEAT VIOLATION*** |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Observed badly scratched/scarred cutting board. Replace or resurface cutting board to prevent contamination while using. CDI, PIC discarded cutting boards |