|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees hand dispense food after handling soiled prep handles and leaving station to grab food in the kitchen with soiled gloves. CDI - PIC educated food employees on when to wash hands. Hands were washed. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching spring roll with bare hand while cutting at beginning of inspection. CDI - Food voluntarily discarded, hands washed and gloves used to handle spring roll. -1.5- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside ice machine along splash guard and on diet cola nozzles at beverage station for wait staff usage. -1.5- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked crab sticks and tempura shrimp held on TPHC at sushi station without written procedure. CDI - PIC and EHS filled out TPHC form for these and all other items held using TPHC during inspection. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lid tightly in place on cooling lo mein in walk in cooler. CDI - Lids vented. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glasses in bar areas. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed reused cardboard boxes used for paper and cloth napkins. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.12 Fixed Equipment, Elevation or Sealing - C In areas subject to moisture, seal equipment to wall to prevent buildup. Observed caulk that is old and allowing buildup at the sushi prep sink. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use hoses in a manner to prevent backflow. Observed soda nozzle in rear bar area below flood plane of sanitizer while cleaning. -0- |