|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves after handling raw proteins without washing his hands in-between. CDI by instruction. |
|
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 an employee handling/touching cooked shrimp and leaf lettuce without gloves on. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink at the sushi prep. area being used to rinse cooked shrimp and add water to a lettuce container. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee rinsing single-use plastic gloves in a water bucket after breading sushi rolls and handling raw chicken. CDI- instructed PIC to discontinue this practice.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored above vegetables and sauces in the walk in cooler and pre-made spicy tuna rolls stored over ready-to-eat foods in a reach in cooler. CDI- storage rearranged. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 written and laminated TPHC procedures on the walk in cooler door that were incomprehensible. CDI- provided TPHC procedure and helped PIC fill out today. Minor improvements since last inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one chlorine sanitizer bucket at 0ppm at the sushi prep. station. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned sauce ramekins stored in a container that had food crumbs in it. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the racks above the 1 compartment prep. sink. Improvements made since last inspection. |