|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved the dishwasher spray and handle dirty dishes and then go to handle clean dishes without washing hands. CDI- The dishwasher was re-directed to wash hands and the dishes re-washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on a metal pan, a bus pan and two soda nozzles. CDI by removing to re-wash, rinse and sanitized.4-501.114 Maintain sanitizer at correct concentrations. -PObserved a CL sanitizer spray bottle at 0ppm. CDI by repreparing at the correct concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Observed torn gaskets on the sushi prep coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Repair the hole in the wall at the waitress station. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items such as cell phones and water bottles stored on dry food storage shelving. |