|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow cleaning procedures when washing hands. Dry hands without recontamination -P Observed employee wash hands and turn faucet off without using a barrier. CDI- Educated PIC and employees. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 Maintain TCS foods at 45F or less -P Container of mayonase labeled "refrigerate after opening" was found on shelf recorded above 45F (see chart). Mayo brought to cool down. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-201.13 Comply with procedures in HACCP plan as submitted P/Pf Facility did not record discard time for sushi rice. CDI- Time added. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Keep eqiupment clean to avoid build-up of dust and food debris. Observed minor build-up in deli meat display case. |