| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
Chicken fajita in a metal food service pan on a counter observed to be 52 degrees at time of inspection. |
Discussed Reheating requirements for Hot Holding- general (165F), the chicken fajita was reheated to minimum temperature of 165 during the inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
The sushi person was observed at time of inspection to not to have a beard restraint on while preparing sushi, Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The floor and sides of the fryer equipment and grills observed to have grease and food debris build up at time of inspection, not properly cleaned and sanitized, Physical facilities shall be cleaned as often as necessary. |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
A personal food container was observed at time of inspection to be above food product in the seafood walk in cooler. Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored. |
The personal food container was relocated to a designated area during the inspection. |
Core (C) |
0 |