|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed line cook donning multiple pairs of gloves to avoid glove change and hand wash between changing tasks. CDI-PIC had immediate conversation with cooks explaining proper hand washing procedure. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed line cook double-gloving. Food employee practice was to strip top layer of gloves to continue work without stoppage for glove change or hand wash. CDI-Discussion had with PIC about proper glove use and handwashing expectations. Practice is eliminated. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi cook recording ph of acidified rice 3 hours after process. Later, 2nd batch of rice not recorded timely and well. CDI- Sushi cook updated HACCP records in presence of EHS. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed large batch of crab dip base in the walk in cooler covered at 44F while in the cooling process. Batch from two days prior was 41F and covered, other items in walk-in cooler were consistently temping at 37-39F. CDI-PIC moved products to walk in freezer. Temperatures of batch prepped today had dropped to 37F by end of inspection. |