|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
observed employee beverage stored with single service items in storage room.
CDI by moving to bottom shelf. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
observed unlabeled bottles of chemical cleaners. CDI by labeling spray bottles.
REPEAT VIOLATION
7-201.11 Store toxic materials to avoid contamination. -P
observed spray bottle of degreaser stored on top of dish machine.
CDI moved to chemical storage area. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
observed fish thawing in sink at sushi bar.
CDI moved to cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P
observed beverage pitchers in the sushi bar dining room uncovered.
CDI by covering by PIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
observed ice scoop stored on top of ice machine (dirty surface). |