| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed Tuna salad in deli display cooler dated 05/26 with an internal temperature of 45 F to 46 F degrees at time of inspection. |
PIC pulled tuna salad and disacarded at time of inspection. |
Priority (P) |
2 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
The HACCP plan for sushi states that Display Cooler will be inspected and record the cooler temperature every 4 hours. On 04/16 the coolers were checked at 7:33 am, 12:58 pm, and 6:12 pm. The 11:30 check was not completed according to the documentation provided; therefore the HACCP plan was not followed. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed an excessive number of gnats in back area near dishwasher area and near drain in back deli area at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed breading used to bread chicken stored in a metal pan lined with a garbage bag at time of inspection. Garbage bags are not food safe contact liners. |
PIC removed at time of inspection. |
Priority (P) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Observed no hot and cold water at hand sink near hot bar at time of inspection. PIC stated sink was not draining properly so they had turned the water off until fixed. Hot water and cold water must be provided at all hand sinks. The hand sink on the opposite end near the cake decorating area did have hot and cold water at time of inspection so no closure was issued. |
The hot and cold water at the hand sink near the hot bar was turned back on at time of inspection. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed drain in deli area near fryers with food build up and not properly cleaned. Observed grease spill under vegetable prep sink at time of inspection. |
|
Core (C) |
2 |