|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees changing tasks multiple times, leaving kitchen area, passing through doors, touching face and head, rinsing gloves in handsink etc without changing gloves, CDI. 3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed sushi fish stored over vegetables and other ready to eat items, CDI by moving. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking system in place, VR to check date marking. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
When time as a public health control is being used, ensure written procedures are available on site and properly followed. Observed no written procedures for sushi rice being held using time as a public health control, VR. |