|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a few insert pans, bowls, and scoops stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sea bass and scallops being held above 41F in reach-in portion of sauté make table. Product with various prep dates. Ambient temperature of unit 38F. Other TCS foods in unit within temperature parameters. CDI: PIC moved product to WIC for rapid cooling (39F, 40F). REPEAT VIOLATION. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed shrimp thawing in standing water. CDI: PIC placed fish under cold running water. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies in outdoor storage area by mop sink and WIF. Observed flies on front prep line at coffee station. |