|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash their hands and turn off the faucet with their bare hands. The second employee washed hands for about 5 seconds. CDI - Educated employees on proper handwashing procedure. Employees rewashed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P REPEAT. Observed facility using the same scoop and bowl for the raw chicken, raw steak, and raw shrimp. CDI - Separate scoops were given to each raw protein. Facility cooks all raw protein to 165F and above. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in soda machine ice bin. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon sashimi in sushi case at 48F, salmon sashimi in sushi reach-in at 45F, several salads in fridge at 51F, overstacked shumai in prep top unit holding 48F on top and 39F on bottom, and rice in WIC that was cooked yesterday holding at 51F. CDI - The salmon sashimi in the sushi case and reach-in were placed on TPHC and time stamped. The salads were just prepared, therefore they were taken to WIC to cool. The shumai were just taken out of the freezer, therefore the top portion were taken out to cool down in WIC. The rice in WIC was voluntarily discarded. |
|
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 REPEAT. Observed tempura shrimp and fried chicken filets by the fryers, white rice in rice cooker in sushi line, cream cheese, blanched asparagus, and other items on sushi line placed on TPHC but have no time stamps. Also the written procedures don't include all of the items placed on time control. CDI - TPHC template emailed to organize all the items they want to place on TPHC. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT. Observed two lights out in the hood system above grill line. |