|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed sushi chef walk with gloves on to walk in cooler, open and procure food return and begin ready to eat food prep. Observed food employeee handling soiled utensils then clean utensils without washing hands. CDI- instruction provided on the spot, correction made |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed cook bare hand hold down cooked chicken breast to cut. CDI- reheated ; 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. -P Observed cook turned fully cooked chicken with same tongs used to retrieve raw chicken. CDI- reheated ; instruction provided |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some raw eggs in top of prep unit at 53 F, cooked chicken at 68 F and cooked beef at 59 F in bottom of unit. CDI- removed to flash cool |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-601.12 Food for sale to public shall be Honestly Presented. Observed sushi menu call item Tai ( Japanese snapper ). The actual item is tilapia. VR
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working container of sugar. CDI- labeled• |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three roaches in around bottom of one prep unit. VR |