|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handle cooked and cooled broccoli with bare hands. Broccoli is reheated on flat top grill. Advised employee and PIC to use tongs to handle these items as they may not always be reheated to 165F for immediate service. CDI-broccoli temped at 206F. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over dumplings and edamame. CDI-items rearranged to proper storage order. |
|
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 sushi rice made 45 minutes prior and not labeled with start time. Ensure start time is written for product as soon as possible. CDI-item labeled with start and end times. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle without a label. CDI-labeled. |