|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Hands shall be washed between glove changes. Observed employees changing gloves without handwashing in between. CDI hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handsink shall be free and easily accessible to all employees for handwashing. Observed flat plan stored in sink and food debris. CDI items removed from sink. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall be hot held at 135F or above. Observed fried chicken tenders at 127F. CDI item discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods shall be dated when they are held in the facility for 24 hours or more. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed cooked chicken at pizza station not labeled. CDI item labeled. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF. One shall comply with the HAACP plans and procedures that are submitted, and maintain and provide records upon request. Observed facility without variance letter from the state available, and facility did not check pH of rice for the day and rice was almost finished. CDI sushi company sent letters, and employee demonstrated steps written in HAACP plan to check rice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Utensils and equipment shall be stored in a clean dry location. Observed facility store clean spoons in a soiled plastic container. |