|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF
No CFPM on site. REPEAT. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF
Observed one container of sanitizer sitting in sink, dumped ice in another, and an employee fill up a water bottle in another. Reiterated to PIC that handsinks must be used for handwashing only. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Dishwasher ran and sanitizer recorded at 0ppm. CDI- Machine primed and was then recorded at 50ppm. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed sushi rice leftover from last night and not discarded at end of 4 hours. Discard rice at end of 4 hour period. REPEAT. CDI- Rice discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Multiple employees cutting food with no hair net. Use hair restraints when prepping food. |