|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employees may only eat in designated areas where the contamination of food contact surfaces can not result. Employee observed eating on food prep surface. CDI by instruction. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19. If time is to be used as a public health control, facility must provide written log indicating time sushi ric was prepared and discard time not to exceed 4 hours. Facility maintaining a pH log but no variance application submitted to regulatory authority. CDI by instruction and facility agrees to maintain time logs for sushi rice. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |