|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee touching hair and then proceed to go to walk in cooler wearing same gloves and continue with food preparation. CDI Food employee stopped and directed to wash hands. Observed food employee enter through back door don gloves without washing hands. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee touching hat and face while wearing gloves. CDI Food employee stopped and directed to wash hands. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 sushi rice not marked with a begin and time. CDI food employee labeled with correct time. |
|
40
|
0
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting and portioning mushrooms up for use without washing first. CDI Directed PIC to have produce washed before processing for storage. y |
|
42
|
0.50
|
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 wet stacking. Make sure to spread out so equipment/utensil can air dry and sanitizer will work effectively. |
|
47
|
0
|
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 fan over food preparation areas with fan. Make sure to increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathroom. Make sure to use nonabsorbent so they are smooth and easily cleanable. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed significant amount of employee possession thorough out food establishment. Containers marked with employee use being stored over food establishment items. Observed unnecessary items not needed for food establishment such as tv, employee food, beverages etc. Make sure to keep the minimum items not necessary for food establishment. REPEAT |