|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing hands at correct times but not using paper towel to turn off faucet. CDI-through education and re-washing of hands properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken stored in to-go bags in freezer. Explained to PIC that food shall be put into food grade bags. CDI-chicken voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed just a few items without a date label such as cream cheese and crab. CDI-dated. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 items on TPHC not labeled with time. There is some confusion about TPHC with PIC and employees. CDI-TPHC procedures explained by EHS and A. Michelone. Facility will use TPHC on sushi rice that is to be used for rolls made to order, hibachi rice for immediate service, and fried items. Half of sushi rice will be cooled down and used for pre-made sushi rolls that will be held in cooler. EHS will return to ensure facility is labeling items properly. |
|
26
|
1
|
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 two unlabeled chemical bottles. CDI-labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mayo buckets stored on floor.
3-305.14 Food Preparation - C Observed employee wiping knife with sanitizer cloth and not letting air dry before touching food. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed floating food debris in sanitizer compartment of 3 comp sink. Ensure utensils are washed in hot soapy water. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on equipment throughout. |