|
6
|
0
|
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 sushi employee answer a cell phone call, and then immediately start prepping food product without hand washing. CDI-Stopped the employee before food could be touched and instructed to remove gloves and wash hands. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed mac n cheese not fully reheated before placing onto the HH Serve Line. CDI-The item was brought back to finish reheating. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed several boxes stored on the ground in the sushi dry storage area. CDI-Placed onto shelving. REPEAT. |