|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored above cold holding equipment along the cook line in the kitchen. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take soiled plates/utensils to dish pit area then proceed to place clean silverware on a table without first washing her hands. CDI- employee washed her hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee put on gloves at sushi station that had already been used and removed from previous use. Observed another employee open a container of raw beef then touch a clean plate without changing his gloves in-between. CDI- gloves removed in both instances. |
|
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 minor debris on the inside of the ice machine behind the shield and on 3 soda nozzles affixed to the soda machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken broth in a large wok kettle at 95F and spring rolls at 117F under heat lamps. CDI- spring rolls reheated to above 165F; chicken broth was discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sesame chicken at 82F at 2:05PM drop in temperature to 72F at 2:55PM. CDI- product was mixed and placed into the walk in freezer for rapid cooling. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor in the kitchen and at the sushi prep. area.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on countertops while not in use around sushi station. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon and 2 spatulas stored in water in a pan while the burner was off and the water was ~102F. |