|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food particles in the handsink of the sushi station. CDI- Explained to PIC that nothing should be dumped or rinsed in the handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a bowl of avocados stored directly in a container of spring mix in the prep top unit near the cook line. |
|
31
|
0.50
|
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 a container of noodles in the walk in cooler with a tight lid with a temperature of 55F. Also observed a container of fried dumplings in the bottom reach in with a temperature of 56F with a tight lid. CDI-PIC uncovered noodles in the walk in cooler. PIC also uncovered fried noodles and moved them to walk in cooler for rapid cooling. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food debris on the floor of the walk in freezer. Minor cleaning needed. |