|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed an employee rinse off hands in a prep. sink. CDI- discussion with PIC about where to wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee rinsing hands off without using soap. CDI- discussion with PIC about proper handwashing technique. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS food items cold holding above 45F in a flip top cooler. CDI- products were discarded. VR required to ensure unit is functioning properly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between the fryer and oven and on the stove top. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the swing door leading to the sushi prep. area, underneath cook line equipment, and on the floor around the water heater and ice machine. |