|
6
|
2
|
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 2 food employees turn faucet off with their bare hands after washing. CDI by instruciton. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over ready to eat foods such as sauces in walk in cooler. Observed raw fish stored over ready to eat food in sushi prep unit. CDI, foods relocated for proper storage. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cream cheese, pulled pork with date of preparation of 1/8, heavy whipped cream not date marked. CDI, foods voluntarily discarded by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed ready to eat crab thawing in same prep sink raw fish thawing. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employees storing wiping cloths around their waist. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
General Comment: 3-302.15 Washing Fruits and Vegetables - C - Observed vegetable wash test kit expired in 2018. Supply non-expired test kit. |