|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no hand wash signage at hand sink.
CDI- Signage provided by EHS. (-0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine bleach over 200ppm inside sanitize basin of 3 comp sink, about to be used to sanitize empty rice container.
CDI- Sink drained, refilled to 100ppm. EHS verified operator test strips. (-0) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed no date marks on house made spicy mayo and steamed shrimp cooling from this afternoon labeled 08/17.
CDI- EHS confirmed prep date and PIC date marks items accurately. Shrimp was placed in new container and also date marked. (-3) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled squeeze bottles of soy sauce and salt/pepper shaker at sushi make top.
CDI- PIC labels all items with name. (-0) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed single service plastic container labeled 08/17 filled with streamed shrimp cooling from this afternoon. PIC’s were informed that single service articles cannot be reused, and must be disposed with each batch.
CDI- Container disposed of, shrimp put into new container with proper date mark. (-0.5) |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed substantial accumulation of white residue inside basins of 3 comp sink, which are used for ware-washing and food prep. EHS advised PIC’s to increase cleaning frequency as needed, and sanitize the basins so they are clean to sight and touch when used for ware-washing or food preparation.
CDI- Basins emptied, washed, rinsed, sanitized. (-1) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed accumulated food debris and residue on outside of mini cooler. Increase cleaning frequency. (-1) |