|
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 At time of inspection, observed food employee touching ahi tuna sashimi with bare hands. CDI Product was discarded and PIC will review with staff bare hand contact, hand washing and glove change. |
|
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 food employee filling hotel pan at hand sink. CDI Food employee stopped and directed to only use hand sinks for hand washing. |
|
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 food employee while wearing gloves touching hat/head. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee wearing gloves going from dirty to clean. CDI Food employee stopped and directed to remove gloves and wash hands. REPEAT.
**Cited both due to overall issue today is regarding proper glove change. As a whole handwashing was good; need to work on proper glove change as task finish and ensure hand washing is included.* |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed far right flip top unit with significant ice build-up around back part. Make sure to have service/ensure defrost is working properly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up in reach in units, back of flip top units, sides of equipment, gaskets etc. Make sure to increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C Areas where food preparation occurs should have at least 50 foot candles; observed on line foot candles less than 30. CDI PIC adjusted lighting |