|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored throughout reach in and walk in unit. CDI items relocated in a proper location. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled dishes then go to handle food without handwashing. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw chicken, raw pork, raw beef, spring rolls and dumplings that were uncovered. CDI items covered.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed facility store raw chicken over raw pork. CDI item relocated. Observed facility use tongs to handle raw chicken and raw steak. Steak was only cooked to 143F. CDI facility cooked steak to 168F and had facility use separate tongs for hibachi steak and chicken.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork and beef stored on top RTE sauces. CDI items related.
3-302.11 (A) Food shall be protected from cross contamination by separating raw animal foods during preparation and storage. Observed raw chicken being prep on prep table where fresh broccoli was stored. CDI food items separated in different locations. Observed facility washing dishes where raw shrimp was prep. CDI raw shrimp prep in prep sink and 3 comp sink wash, rinse, and sanitized to allow proper utensil washing.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in walk in and back to cook line using the same gloves. CDI |
|
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 knives, fryer baskets, pots on cook line, strainers, and utensils on cook line that were soiled from the night before. CDI items placed in sink for cleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and storage. Observed thermometer that was used without sanitizing. CDI thermometer cleaned.
4-702.11 Equipment and utensils shall be sanitized before use after cleaning. Observed dishes that were washed then rinsed drying and not placed in a sanitizer.
4-703.11 Hot Water and Chemical-Methods - P. Observed utensils that were washed then rinsed then sanitizer bucket splashed on utensils. Chlorine sanitizer has a contact time of 10 seconds. CDI facility filled sanitizer bin and left dishes to properly sanitize. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken wings cooked to 151F. CDI wings finish cooking at 179F. Observed hibachi steak that was order well done and was handle by tongs with chicken juices only cooked to 143F. CDI completed cooking to 168F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-. Observed won ton soup that was sitting out and at 74F. CDI item discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed hibachi steak that can be served rare to well done without a consumer advisory on menu. Verification required. Menus must read "Items are raw or undercooked. Consuming raw or undercooked ingredients can increase your risk of foodborne illness." |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C. Rinse after washing and before sanitizing. Observed facility wash 3 comp sink and poor sanitizer on soapy water. |