|
6
|
0
|
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 employee wash hand and cut off the faucet without using paper towels. CDI- employee rewashed hands. (0 points) |
|
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 items in the sushi cooler and display case cooler that were stored above 41 F. Items were placed in areas three hours before inspection. CDI- items were placed in the walk-in cooler and allowed to further chill. Instructions were given to keep items covered and/ or prevent stacking. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean door rails on display case cooler. Clean exterior of equipment in kitchen area. REPEAT (full points). |