|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee pick trash up off of the floor and then put on gloves to prepare food for customer. CDI - Advised to wash hands before donning gloves; always wash hands after engaging in activities that contaminate them. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink quat sanitizer in the back prep room at 0 ppm. CDI - tilted the jug to feed the solution to the dispenser tube. Currently reading at 200 ppm. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed corned beef opened from commercial package on 12.30.17 and turkey opened on 12.20.17. Product is not held at 41F and below, refer to temperature chart. Product shall be held in deli display unit for only 4 days. CDI - educated about date marking criteria and discarded product. |
|
47
|
0.50
|
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, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dusty storage racks above 3 compartment sink in the back preparation room. Observed build up on gaskets throughout. Observed food debris in the sushi reach in unit. |