|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sashimi on floor prepped and packaged within last hour, at 43-48F CDI- removed to walk in cooler to cool |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed sashimi prepped within last hour cooling in floor display case. CDI- removed to cool in walk in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-501.14 Cooling - PObserved multiple soiled items, like notebooks and ipod type equipment on cutting boards. CDI- removed
3-305.11 Food Storage-Preventing Contamination from the Premises - C |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados on cutting board with stickers still on. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed ipod like equipment stored on cutting board. |