|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 Person-In-Charge shall ensure that food is not containated. Observed one sushi chef bare hand sushi and one bartender bare hand garnishes for drinks. CDI- PIC instructed on responsibilities/duties |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands betweeen handling raw proteins and ready to eat foods. Observed gloved food employee pick up raw tuna and season then place on grill, remove gloved and donn new glove without washing hands. CDI- employee stopped to wash ahnds before handling ready to eat buns for burgers; instruction provided; hands washed. new gloves donned, recomend utnensil or barrier instead of glove |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11 Prevent Contamination from Hands. Observed bartender bare hand cut lemons in drinks and sushi chef cutting cucumer with bare hands. REPEAT VIOLATION CDI- instruction provided See violation #1 |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Ensure hand sinks are not blocked and used for hand washing only. Observed one hadn sink with spoon in bottom, bartender wash caps in hand sinks and sushi hand sink blocked. CDI- all itesm corrected |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food shall be protected from cross contamination through Segregation. Observed raw calamari stored atop ready to eat sealed cooked lobster in walk in cooler. CDI- reorganized3-304.15 (A) Ensure Gloves are changed between raw protein and ready to eat food preparation. CDI- instruction provided; see #6 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Ensure dish machines are santizing at proper concentrations. Observed one of two bar glass machines not sanitizing, 0 ppm. CDI- primed |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure any cold held TCS foods are maintained at 45 F or colder. Observed bag of guacamole and cut leafy greens held off cold hold. CDI- placed on TPHC TPHC recomended VR |