|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling raw steak then proceed to other tasks without washing hands; observed another employee drinking from a personal beverage without washing his hands afterwards. CDI by instruction, employees washed hands. |
|
13
|
1.50
|
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 re-use a pair of single-use gloves that had already been in use and removed from hands. CDI by instruction, employee changed gloves. Improvements made since last inspection.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp container stored in direct contact with raw chicken in the walk in cooler. CDI- storage rearranged. Improvements made since last inspection. |
|
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 facility holding sushi rice and fish eggs on TPHC without time stamps on the product containers. CDI- products were timed appropriately. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed a linen being stored in direct contact with sushi rice being stored in a rice pot. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths being stored on a cutting board at the sushi prep. area while not in use.
3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer buckets at 0ppm chlorine concentration. |
|
47
|
1
|
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 a telephone at the front register, a receipt printer along the cook line, and on the inside of a clean ramekin storage bin. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath cook line equipment. |