|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored above the prep unit on the cook line and one above the prep sink in the sushi area. CDI - drinks were removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw scallops and shell eggs in a prep unit. Observed raw chicken stored above raw beef in the walk in cooler. CDI - all items were rearranged correctly.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above cooked broccoli in a prep unit and raw shrimp stored above sauces in a prep unit. CDI - all items were rearranged correctly.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed mushrooms stored above washed and ready to eat broccoli in the walk in cooler. |
|
26
|
1
|
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 and unlabeled bottle of sanitizer in the sushi area.
7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer stored on the drain board of the prep sink in the sushi area. CDI - bottle was moved to the floor. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored on the floor in the walk in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 3 wet wiping cloths stored on prep surfaces. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils stored in 85F water.
Observed knives stored between 2 prep units. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed dry goods stored in trash cans in the dry storage area. Only stored food in food-grade containers. |