|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages with no lid. CDI- instruction provided |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employee handle raw fish with gloves on; removed rt. glove and replace with new and not wash hands. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
& 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sushi chef cutting raw fish making suhi rolls, with gloves fill bowl with seaweed appetizer not on consumer advisory. CDI- instruction provided. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple portions of ready to eat sashimi not date marked. VR date marking |
|
22
|
1
|
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 start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed cooling batch of sushi rice at 131 F with no time labeling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawed in ROP with written instruction staing " removed before thawing ". CDI- all removed from packaging |