|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed all cooked items in hotbox (green beans, mushrooms, cauliflower, broccoli, and pork) maintaining temperatures 115F-120F. See chart above. CDI - All items reheated to 180F-186F. Temperature on hotbox was raised. VR to be done by 10/31/20. |
|
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 all hot foods on serve line placed on TPHC but facility could not provide written procedures and items were not time stamped. CDI - TPHC template filled out on site. All items time stamped for 4 hours. |
|
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 REPEAT. Observed consumer advisory missing a disclosure statement. Disclosure statement should say "This item may contain raw or undercooked ingredients." Also observed no indication of consumer advisory on spicy ahi tuna and grilled steak dishes (Spicy Ahi Aloha Bowl, Protein Paradise Bowl, The Big Kahuna Bowl, and Keto Surfer Bowl) on paper menus nor on the overhead menu. VR to be done by 10/31/20. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 several cases of drinks stored on floor next to office desk area.
No signature needed due to COVID-19 guidelines. |