6-301.12; Priority Foundation; Handwashing sink in back prep room did not have paper towels. Provide paper towels or approved alternative for hand drying at each handwash sink. CDI- towels replaced.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15; Priority Foundation; A thick portion of recently cut turkey breast was observed cooling in a tightly sealed bag inside the reach-in cooler. Quickly cool TCS foods using methods such as open/vented shallow pans or smaller portions to allow maximum cooling. Cold air must flow around product to remove the heat. CDI- bag was opened and product separated into two smaller portions for faster cooling. No point taken
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15; Core; Avocadoes at the sushi prep station were observed cut with produce stickers still present on outer skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- avocadoes were sent to be washed. No point taken today.