|
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 employee moving from dirty to clean handling of utensils in dish pit with no handwash. CDI- PIC directed employee to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink in dish pit with sanitizer bucket with cloths in sink. CDI- sink cleared for hand washing. Observed sushi employee rinse pH meter at handsink. CDI- instructed handsink for hand washing only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed dish machine being operated without booster heater turned on. CDI- booster activated and machine began sanitizing with 180 F water. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found numerous salad bar items holding above 45 F. Refer to temperature chart above. CDI- foods pulled from sale. Items voluntarily discarded. |
|
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 one item, quiche, being held on TPHC that was not on TPHC list. CDI- quiche added to list of TPHC food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found sanitizer bucket with sanitizing solution of 50 ppm quat. |