|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employee health policy must include symptoms, illnesses, and exposure. Observed company employee health policy without exposure. Observed employee exposed to a sick child with a stomach issue working in the establishment. CDI PIC will have food employees sign sheet provided by the health department. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Handwashing must occur after handling soiled equipment and utensils. Observed dish washer handle soiled and clean utensils with out handwashing in between. CDI by instruction, employee washed hands and placed dishes back for rewashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep all food contact surfaces clean to sight and touch. Observed several dishes on the line soiled with food debris, and mixer in the prep area soiled with food debris. CDI utensils and equipment moved for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Keep all PHF and RTE foods for cold holding at 45-41F and below. Observed bean sprouts at 52 and crab mix at 50F. CDI PIC moved food from prep unit into cooler, and called maintenance to check prep unit is properly functioning. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All PHF and RTE foods held in the facility for more than 24 hours should be date marked. Observed milk and creamer, in reach in cooler behind the line, without date mark. CDI by instruction. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Written procedures must be available when using time in lieu of temperature. Observed facility without written procedure for sushi rice. CDI PIC filled out Time as a Public Health Control sheet before the end of inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Between uses food utensils should be stored on a clean protected area, in running water, or container of water of atleast 135F. Observed utensils on the line sitting in 55F water. CDI by instruction. |