|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. One employee washed hands and did not use paper towel barrier to turn faucet off. CDI- Instructed employee. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tofu and multiple sushi fish recorded above 41F (see chart). CDI- Tofu discarded, fish placed on TPHC. REPEAT. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods.
3-501.13 Use approved thawing methods. Vaccum-packaged tuna stated to remove from packaging when thawing but facility is not doing so. Facility will do so in future. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Observed sanitizer recorded at 0ppm strength. CDI- Re-filled. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Fryer baskets in need of cleaning. |