|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a display cart stored directly in front of the hand sink. CDI. PIC removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the sushi station unable to reach 41F and below. PIC indicated that the food was made about two hours ago, the food was not cold before taken to the station and took it to the cooler for cooling. the unit temperature was 30F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a sanitizer container stored directly on top of prep table. CDI. PIC removed. REPEAT. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees in the kitchen wearing jewelry while working with food. CDI. Employee removed. |