|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no one certified as a food protection manager present during first half of inspection. Kitchen manager (with servsafe) arrived halfway through inspection. |
|
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 roasted sweet potatoes, cooked sweet potato noodles, steak marinade (garlic/oil mixture), coconut sweet potato sauce (has roasted sweet potatoes), and creamy wasabi (has whole milk) sauce in stand up reach-in unit maintaining temperatures above 41F. See chart above. Ambient air temperature of unit is reading 41F. CDI - All items voluntarily discarded. VR to be done by 2/14/21. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tofu dated 2/1-2/15, feta cheese 1/28-2/27, steak marinade (garlic/oil) 1/28-2/27, and creemy wasabi 1/25-2/24. CDI - All items voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sani buckets with wiping cloths stored inside but sanitizer is reading 50 ppm. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink stored on front counter by the to-go bowls and other containers.
No signature needed due to COVID-19 guidelines. |