|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee beverages where found stored incorrectly. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Had several employee beverages that were stored incorrectly. Make sure to keep employee beverages with lid and straw stored on the lowest shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous foods being cold held were not maintained at the required temperature. Hold at 41 ¿. Make sure to keep your cold hold items at 41 degrees. Had two prep units that were not operating at 41 degrees. PIC stated that unit was going to be replaced and the other turned down. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - When you have seafood that states: remove product before thawing in refrigeration or keep frozen, make sure to remove the product from the vacuum packaging before placing item in cooler or under running water. CDI- remove item from package or cut a slit it plastic. This was found at the sushi bar. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - You will need a splash guard at the prep sink to prevent cross contamination from occuring at prep unit. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - You will need to purchase some racks or some sort of items to keep items up off the floor. At sushi station and in walk in and through out.
Had two cinder blocks in the walk in cooler on the floor holding containers up, and had items stored on the floor in sushi area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Drying Mops - C - Make sure to keep mops stored with head down and handle up off the floor to dry.
Had two mops stored incorrectly today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Do not keep cardboard in prep units. |