Deducted | Remarks |
5 | 8-103.12 (A) Conform with approved procedures specified in establishments HACCP plan (such as providing an operable pH meter; calibrating pH meter properly). // The electrode for the pH meter is damaged and chef is unable to calibrate or obtain accurate pH for rice. |
1 | 3-501.15 (B) Arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls. 3-501.15 (B) Loosely cover or uncover food until cooled. // Tubs of cooked noodles in WI cooler were cooling on middle shelf in a deep tub, stacked on top of each other and with tight fitting lids. COS. |
1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above. // Metal spatulas on grill were stored in water at 80F. COS. Removed. |
1 | 4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris. // Shelving in WI cooler has heavy residue. Standing liquid in the bottom of the RI cooler in the bar area. Handsink has black residue around the faucet. Several RI coolers have black residue around the gaskets and door frames. |
1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. // No sanitizer bucket setup in cook area. Sanitizer bucket in sushi area and at drink stations tested below 50ppm. |
4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Employee rinsed and wiped with paper towels a cutting knife in the handsink. COS. Knife was taken to ware washing area for proper wash, rinse, and sanitizing. |
1 | 7-209.11 Store personal care non-toxic items away from food, utensils, equipment, linens and single service/single use articles. // Employee cell phone was charging on cutting board. COS. Removed and board was sanitized. |