|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing. Observed food employee start washing their hands at 3 compartment ware washing sink. CDI by instruction, operator washed hands at proper sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed container of raw chicken stored with cooked crab meat and RTE items in container inside low reach in refrigerator. CDI, foods relocated for proper storage. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
h3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed food employee handling suhi with gloves, touch soiled towel and proceed to go back to handle sushi with same gloves. CDI by instruction, sushi voluntarily discarded by food employee. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Store wet wiping cloths in sanitizer in between uses. Observed wet cloth used to stabilize cutting board near sushi display case and on mobile storage rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Osterizer blender meant for household use only used in facility. Equipment shall meet ANSI / NSF standards for commercial use. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues accumulating on gasket of low reach in prep unit. |