Spice

In-use utensils: properly stored — Inspector Note: Observed knives in crevices of prep top cooler CA: PIC immediately removed.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed digital gauge of WIC not operable. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under char broiler CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed portable fans and A/C units throughout the main kitchen area and establishment. CA: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to paper towels at hand sinks CA: PIC immediately filled paper towels holder

Proper date marking and disposition — Inspector Note: Observed salmon, tuna and crabmeat without date marking in WIC CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.