|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food handler use soiled wiping cloth and return to prepping RTE food without first washing hands.
CDI- Employee washes hands. (-4) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. No escalation of points due to separate area than last inspection.
4-501.11 Maintain equipment in good repair.
Observed broken sliding door on middle unit of sushi display case. Replace at earliest opportunity. (-0.5) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed soiled and cloudy water in wash basin at 3 comp sink.
CDI- Sink drained, cleaned, refilled. (-0) |