|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks that was stored in reach in units next to and above foods for service. CDI items relocated. Observed employee eating food in kitchen area near dish machine. CDI employee discarded food. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above RTE sauces in reach in unit. CDI items relocated. Repeat. Left at half points since facility made improvements on storage.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed employee use tongs for raw chicken and raw shrimp. Raw shrimp only reached 156F. CDI had PIC provide separate tongs for chicken and other raw proteins and continued cooking shrimp to 167F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sushi case and stand up reach in holding foods above 45F. See temp chart. Verification required. Repeat. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff who scoop rice for service not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counter at sushi area. |