|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened employee soda bottle on a cutting board and an employees food being stored on a cutting board. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. EHS observed chlorine concentrate bottle empty underneath machine. CDI- concentrate bottle was replaced and machine was primed until machine was sanitizing properly. |
|
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 the facility holding lobster tails, cooked rice, and kale at room temperature while the products were all above 45F (see chart). CDI- products were placed on TPHC; PIC agreed to discard these items 4 hours after they were removed from temperature control. |
|
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 begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice stored at room temperature with a 9/21 datemark and a start time of 10:30AM. CDI- rice was discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed the facility thawing foods at room temperature. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce buckets being stored on the floor underneath a table in the back of the kitchen.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed markers being stored in the same container as rice chips along the food prep. line. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths being stored on counter tops while not in use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops being stored in standing room temperature water. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored commingled with dry goods on a dry storage rack in the back of the kitchen. |