|
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 Observed sushi worker change gloves 2 times with no hand wash between the change. CDI- educated and had her wash hands each time
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P NOTE: Ensure hands aren't recontaminated by touching faucet handles prior to drying with towel. Ensure 20 sec wash. CDI- education for PIC and two employees |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed honey butter in bakery requiring refrigeraton at 67F. CDI-discarded, note- not the product normally used. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed air brush cleaner w/isopropyl alcohol as an ingredient stored with the food colorings. CDI- product was relocated to a safe storage area. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray oil with no label. CDI- labeled |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup underside of urinal and inside of toilet bowl in men's public restroom which employees can use. |