|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed rice dumped into hand sink near sushi bar. CDI- PIC educated staff and had an employee clean sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed two employees handle raw chicken with gloved hand and did not discarded them prior to cooked food. CDI- PIC educated employees and EHS observed proper glove change and hand washing.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - REPEAT- Observed sushi fish and fish eggs stored on paper towels. CDI-PIC voluntarily discarded items.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - EHS observed white meat chicken, dark meat chicken, and chicken wings uncovered and below 41F in a reach in cooler. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - REPEAT- EHS observed shrimp balls and meat balls cooked and cooled in facility reheated to 120F. Employee stated item was done. CDI- PIC had employee reheat items to 190F.
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - EHS observed pre cooked commercial crab, commercial shrimp, and commercial beef all reheated to 80-90F, pic stated items were done. PIC provided education to employee and ehs observed items reheated to 155F. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use secondary containers of sauces and salts without a label. CDI- PIC had employee label all items. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed several employees prepare foods while wearing bracelets. |
|
55
|
1
|
Physical facilities installed, maintained & 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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed back storage area with absorbent wood and brick. Observed absorbent ceiling in dry storage area. |