|
4
|
0
|
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 one employee beverage stored in the reach in portion of a flip top cooler above food items for the restaurant. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee return soiled dishes to the kitchen then proceed with other tasks without first washing her hands. CDI- discussion with PIC and employee about when to wash hands; employee washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stacked clean with product labels on them. CDI- labels were removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in the walk in cooler with temperatures above 45F (see chart). Around 3:00PM the ambient air temperature of the walk in cooler was 48F. The PIC indicated this was likely due to people going in and out of the cooler all day. By 4:00PM, the ambient temperature of the walk in cooler dropped to 41F. The broccoli had ice scooped into the container to cool it down and the rice containers were divided into additional pans and were placed into the reach in freezers for rapid cooling. |
|
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 the facility using TPHC for sushi rice. The rice was had a disposal time of 3:00PM but was still in use at 3:15PM. CDI- product was discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed facility thawing salmon filets at room temperature above the flip top line cooler. |
|
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 walk in cooler shelving and on the top of the divider wall between the dish machine and the prep. line of the kitchen. |