|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employees go between preparing sushi with raw tuna to cooked shrimp tempura with no handwash. Food employees changed gloves but did not complete a hand wash between tasks. CDI- Food employees re-washed hands. Informed PIC that a hand wash should be completed when going from raw to ready to eat foods. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of ready to eat rice stored underneath unwashed mushrooms in the walk in cooler. CDI- PIC rearranged items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two containers of rice in the walk in cooler with no clear date mark labels. PIC stated that rice was prepared yesterday. CDI- PIC back dated items to reflect 12/10. |
|
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 two spray bottles of unknown chemicals in the back kitchen area. PIC stated that items were degreaser and sanitizer. CDI- PIC labeled chemicals. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping clothes in the front prep area and one wet wiping cloth on the back prep table. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of food debris on the sides of the oven in the front kitchen. Observed a build up of food debris on inside and outside of the reach in unit in the back kitchen. More frequent cleaning needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris in floor drains and trash under the hand sink in the front grill area. REPEAT. |