|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employee recontaminate hands during hand washing procedure; bare hand contacted the sink faucets when turning the sink off. CDI - educated that when washing, dry hands with paper towel and then turn the faucets off with that paper towel to prevent recontamination.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi employee not wash hands before donning gloves. CDI - educated to wash hands before donning gloves; employee washed hands before putting on gloves. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that the HOT ASIAN BAR does not have TIME procedure paper work for the products on TIME control. CDI - educated about the requirements for TIME control. Emailed the facility TIME procedureal papers. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed inside reach in cooler, inside display case, pizza box storage are with debris build up. Advised to keep clean and to clean more often. |