|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
. 2-102.12 Certified Food Protection Manager - C. PIC with ANSI accredited certification shall be present during all hours of operation. Observed no one on staff with food protection certification. Repeat. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. No bare hand contact with ready to eat food. Observed employee place pineapples in cooler with bare hands. CDI item discarded and hands washed. Repeat |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handsinks shall be used for handwashing only. Observed employee dumping pitcher contents in sink and observed ice and spoon stored in handsink. CDI items moved employee instructed by PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw fish thawing above sauces used for sushi area; chicken, beef, and shrimp stored over RTE foods; beef and shrimp stored over RTE foods; beef stored above shrimp. CDI items relocated.3-304.15 (A) Gloves, Use Limitation - P. Observed employee use gloves for cleaning and back to food prep. CDI hands washed and gloves changed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P. Foods shall be cooled from 135F-70F in 2 hours and 69F to 45F and below in 4 hours. Observed rice from last night at 51F. CDI item discarded. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled UNCOVERED in shallow metal containers, and separated into smaller portions. Observed rice being cooled in big plastic bins. Lettuce in reach in cooler tightly wrapped and covered. CDI rice discarded, lettuce uncovered and clam shells open for ventilation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a chemical sanitizer when they are not in use, and sanitizer buckets shall be stored off the floor. Observed wet cloth on counter, and several buckets stored on floor in kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. In use utensils shall be stored up and above food. Observed scoop handles stored in food. |