|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 wash hands, then proceed to use clean hands to turn off the faucet. CDI: EHS had PIC explain correct handwashing procedure to employee and had them wash correctly. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over top of rice balls in cold drawer beneath grill. CDI: Storage order corrected. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture holding in flip top unit at 54F and crab meat overfilled in the same unit at 53F. CDI: Garlic and oil (made at 6 PM) was placed on TPHC to be discarded at 10 PM, and the top portion of crab meat (fresh from can) was removed and sent to walk in unit for rapid cooling. REPEAT. |
|
31
|
0.50
|
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 pastas cooling in sheet pans at room temperature at beginning of inspection, as well as soup cooling in an insufficient ice bath, also at room temperature. CDI: Pastas relocated to walk in unit and soup fully immersed in ice to facilitate rapid cooling. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed take out boxes on cook line stored with food contact surface facing up. |