|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF
Observed escolar being served as white tuna on the menu.
CDI- PIC temporarily changed white tuna on menu to be listed as escolar until menu reprint. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw ground beef stored over raw fish in walk-in cooler.
CDI- rearranged storage order of food items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomato, shredded cheese, ground beef patties stored in flip top coolers > 41F. Flip top door must remain closed when not in use. CDI by discard of items > 4 hrs in cooler. All other items moved to bottom of cooler and observed < 41F prior to departure. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
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
No written procedure procedure provided for sushi rice being held on TPHC.
Provided PIC with template for TPHC procedure. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled spray bottles of disinfectant cleaner.
CDI - labeled by PIC |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked French fries in walk-in cooler, cooling in deep container.
CDI- fries placed on sheet pan to continue cooling process. |