|
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 food employee not vigorously rub hands for 10-15 seconds when washing their hands. CDI by instruction.
2-301.14 When to Wash - P - Observed food employee touch garbage can but not wash hands after touching garbage can. CDI by instruction. |
|
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 in containers stored above cabbage in prep refrigerator. Observed raw fish sushi rolls stored over vegetable rolls in display unit. CDI, foods relocated for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce overstacked in prep unit at 49 degrees F. CDI, operator stated lettuce was recently placed in unit and voluntarily discard lettuce out of temperature. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed HACCP daily records not being recorded and completed every day or today as required by approved Variance and HACCP plan. CDI by instruction. Ensure logs and records are completed daily and as required. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled scrubbing pad on clean drain board and under clean equipment at 3 compartment sink. |