|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling raw shrimp then proceed onto other tasks without first washing his hands. CDI- employee washed his hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee attempt to wash single-use gloves at hand sink. CDI- employee removed and discarded gloves; discussion with PIC about glove use. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer and 3 metal pans stored clean with visible debris on them. CDI- items were recleaned/set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles and inside of ice machine with debris accumulation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and milk in a flip top cooler near the sushi station cold holding above 41F (see chart). CDI- items were transferred to the walk in cooler; PIC adjusted thermostat in unit to drop temperature. EHS recommended monitoring unit and scheduling repairs if the unit cannot maintain food at 41F and below. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed multiple packages of crab sticks thawing at room temperature next to the prep. sink near the sushi area. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of sauces/spices/flavorings on chefs table not labeled (wine sauce, oyster sauce, etc.). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Linens and napkins shall only be used to line a container for the service of foods. Observed facility storing foods such as sushi fish, peppers, and breaded chicken on linens/napkins throughout kitchen. |