|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed acidified sushi rice on time marked with start time and end time labeled “8:35am”. EHS discussed HACCP plan and variance with employees and PIC, required to mark start time and end time after 10 hours. Label should of indicated that time on acidified sushi rice started at 8:35am, expires at 6:35pm. Employees were aware of keeping sushi rice for 10 hours, stated that the label usually indicates an end time for 10 hours after start time, employee today accidentally wrote same time for both parts of label. CDI- label changed to reflect proper start and end time for sushi rice. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of oil that were not labeled at the sushi station and Asian hot bar prep area. CDI- PIC labeled bottles during inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees in deli department working with food with wrist jewelry and wrist watches on. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked over fill line in dispenser and plastic cups stacked on countertop not in protective packaging. Ensure plastic cups are displayed to avoid contamination. Keep cups at fill line and rims not exposed to potential contamination. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer with damage, peeling from frame. Observed paint chipping on vents in deli display case. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup in vents near olive bar service area, ensure cleaning. |