|
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. -PfObserved sushi container lids with food debris stored as clean. Observed deli containers and utensils stored with a greasy film or with food debris. Observed an unused deli slicer stored with food debris. Observed dried chicken debris left on the metal rotisserie skewers stored as clean. CDI by removing to be re-washed and sanitized. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of ready to eat egg patties stored with a discard date of 8/24/14. CDI by voluntary disposal. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Clean Condition-Outer Clothing - CFood employees shall wear clean outer clothing to prevent contamination of food, equipiment, utensils, linens and single service items. Observed a sushi employee with a soiled chefs coat/shirt on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a deli employee wearing bracelets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed stem thermometers stored on top of the pest control insect zapper. Observed clean utensils stored on metal sheet pans with debris and a sticky substance. |
|
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 food and other debris build up on the deli case tracks and around the deli cases. |