| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Three small vegetable slicers hanging on the side of the preparation sink were observed to have excessive amount of dried food residues on the blades. |
These vegetable slicers were observed to place in the three compartments sink area for washing during the inspection. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Brown rice with a preparation date of 24 March 2024 and discard/expiation date of 27 March 2024, had an internal temperature of 46-48 degrees F. A metal container of sliced cucumbers had an internal temperature of 46-48 degrees. Metal container of salmon had an internal temperature of 48 degrees. Metal container of broken shrimp pieces had an internal temperature of 48 degrees F. A plastic container of imitation crab meat had internal temperature of 46-48 degrees F. These observations of internal temperatures were made in both preparation cold holding unit and the small cold holding unit the in food preparation area. |
All food reference in the violation were voluntary discard by the facility during the inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Large blue cutting boards were observed to be heavy scored. Several food storage containers and lids in use food storage containers were observed to be cracked, missing corners and were observed to be uncleanable. |
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Priority (P) |
1 |