|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed one employee drink stored on a top shelf over the cook line. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed an employee handling cooked broccoli with bare hands. CDI by voluntary disposal. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed re-packaged raw chicken stored on top of a box of ready to eat soy beans, a bowl of shucked raw oysters inside another container of shu mai inside a reach in freezer and raw tilapia stored over noodles inside the walk in freezer. CDI by moving all to the correct shelving. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a single spray bottle inside the sushi prep area with out a label. CDI by voluntary disposal. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed rice cooling on ice with plastic wrap covering the product. CDI by venting the plastic wrap and discussing proper cooling techniques. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed 3 squeeze bottles in the sushi prep area not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one food employee wearing a bracelet while preparing food. CDI by removing. |
|
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.
Observed in use wiping cloths stored on the cook line ledge and prep tables.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed buckets used for wiping cloths stored on the floor. Buckes must also be labeled. |
|
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 an unapproved rice cooker labeled "For Household Use Only".
4-101.19 Nonfood-Contact Surfaces - C
Food equipment subject to splash, spillage or frequent cleaning should be made of a non absorbant material. Observed particle board and raw wood used in the walk in cooler and on shelving. |