|
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 employee wash hands without using barrier to cut of faucet. CDI- Employee was educated on the proper way to wash hands. Employee rewashed 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 brush for cleaning being stored in hand sink near front counter. CDI- Brush was removed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed sushi rice cooling in prep cooler at 63 F. Sushi rice was prepared (according to PIC) at 12 noon today. Sushi rice temperature after 15 minutes was at 63 F. No change was made while item was cooling in prep cooler. CDI- Items was placed in reach-in freezer and allowed to further chill. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and at a temperature of 49 F in prep cooler. CDI- Sliced lettuce was placed in freezer and allowed to chill. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7.202.11 Restriction-Presence and Use - PF Observed container of Raid ant and roach killer on shelf near dish machine. Item is marked "for Household use only". CDI- PIC removed cantainer from facility. Facility has a pest control system in place (Thomas Pest Control). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sushi rice cooling in prep cooler at 63 F. Sushi rice was prepared (according to PIC) at 12 noon today. Sushi rice temperature after 15 minutes was at 63 F. Rice was cooling tightly covered in prep cooler. Prep cooler is not designed for cooling. No change was made while item was cooling in prep cooler. CDI- Items was placed in reach-in freezer and allowed to further chill uncovered. |