|
22
|
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 2 trays of cooked shrimp tempura in fliptop 2, several TCS foods inside sushi display case lowboy, and aioli sauces on prep top at front counter above 41F. CDI- Shrimp tempura and TCS items in display case lowboy prepped after 11am this morning were moved to the WIC for rapid cooling to 41F within 30 minutes; aioli sauces and items prepped yesterday voluntarily discarded by PIC. (-1.5) |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sanitize basin of 3 comp sink and bucket to hold in-use wiping cloths >200PPM. CDI- PIC dilutes chlorine to 150PPM. REPEAT. (-2) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sushi display case lowboy at front unable to maintain TCS foods at 41F and below. PIC calls repair technician to service unit during inspection. EHS advises the PIC not to store TCS foods inside until resolved. (-0) |