|
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 hands and turn faucet off with bare hands. CDI - EHS instructed employee to use barrier such as paper towel to prevent recontaminating hands; hands were re-washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready-to-eat foods throughout walk in cooler. CDI - Employees reorganized to correct storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above octopus meatballs in underneath flip top cooler in kitchen. Observed raw sushi fish stored above asparagus in sushi prep cooler. CDI - PIC reorganized all items to correct storage order. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs in prep cooler (farthest to the left on kitchen prep line) cold holding at 47F; boiled eggs made at 9:30 am. CDI - Boiled eggs were voluntarily discarded.
Observed spicy mayo cold holding at 45F in bar cooler. EHS recommended not keeping prepared items in drink cooler. CDI - Spicy mayo relocated. REPEAT. Points not escalated due to only one item holding above 45F; all other food products holding at 41F and below.
*All items must be 41F next inspection due to this inspection being the first since January 1, 2019* |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed miso mayo sauce without date mark in sushi prep cooler. CDI - Employee was able to identify miso mayo was made previous day; item correctly date marked. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 spices and sauce bottles without identifying labels. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in walk in cooler. Repair/replace as needed. |