|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P
Observed an employee discard gloves after handling raw meat and then done new gloves without washing hands. CDI - Employee was educated and rewashed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw tuna stored above ready-to-eat avocado and sauce in the sushi cooler. CDI - Tuna was placed on the bottom shelf. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed slaw attempting to cool in a prep cooler that is not designed to do so. CDI - Item was placed in the walk-in cooler to rapidly cool. |
|
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 rusting shelves in the walk-in cooler. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. 10ft candles of light shall be provided in the storage closet for cleaning.
Observed broken light in the storage closet where chemicals and single-service products are stored. |