|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed food employee not washing hands correctly. Employee still had orange cutting glove on and was attempting to wash hands by only washing one hand; not following proper procdure. CDI - instructed food employee to take off glove and to properly wash hands; must use two hands in order to effectively scrub and rinse off contamination. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one prodcut (lettuce) out of temperature because the lettuce was overstacked in its container. REPEAT VIOLATION CDI - advised food employee to remove excess lettuce from container. The remaining lettuce was in proper temperature. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
•3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed that sushi employee has placed paper towels into the containers of food to store food with paper towel. Advised to not store food with papertowels. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed non food contact surface of reach in coolers at sandwhich prep area in need of cleaning. REPEAT VIOLATION. |