|
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 raw fish in sushi display case between 47F-48F. EHS determines the fish was brought, below 41F, from the WIC to display cases at 11am. Display case was not on long enough for ambient temp to support cold holding yet.
CDI- PIC places fish into RIC while awaiting display case to decrease in temp. Only store TCS foods inside once the equipment can maintain foods at 41F or below. (-1.5) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed shrimp sauce in RIC and breaded chicken in lowboy prepped yesterday without date marks.
CDI- Items dated. Proper date marking explained to staff. (-0) |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed several containers of spices and herbs without labels. Label at earliest opportunity. (-1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed bean sprouts in undrained water inside cook line fliptop.
CDI- Water drained. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knife stored between prep top and wall at cook line.
CDI- Knife returned to ware-washing. Proper utensil storage discussed with staff. (-0) |