- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Sushi Rice at 80 deg F. Rice is a potentially hazardous food and once cooked it shall be held at 41 deg F or below. If being held at room temperature proper documentation must be present that declares product as "time as a publc health control"
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Potentially hazardous "ready to eat" food shall be dated as to pull date.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand sink not kept clean 6-501.18, p 178)
Clean hand wash sink in basement. Provide soap and towels convenient to to all hand wash sinks.
- Facility/Equipment Requirements
- Food contact surfaces (Single service or use: made of safe materials, clean 4-102.11, p 104)
Store single service items off the floor. Replace rice cooker.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean heat lamps is kitchen. Clean under refrigerated storage drawers. Bottom of dumbswaiter shaft is in need of cleaning.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Floors under and behind equipment is in kitchen need of cleaning. Floors in basement bar in need of cleaning. Repair wall at mop sink.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Provide effective sweep on backdoor in basement.
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11/2/2005 | Routine |
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