|
6
|
0
|
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 PIC wash hands, then turn off faucet with bare hands. CDI-EHS intervened and explained they need to use a paper towel to turn off. PIC rewashed hands and turned off with paper towel. EHS did see good handwashing today, did not take points due to 1 violation. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs over raw sushi fish, shrimp and beef in different prep units. Raw shrimp thawing in the same container as boiled eggs. CDI-PIC took out shrimp (eggs will be reboiled) and thawed it in a separate container. CDI-Raw eggs were moved to the bottom.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mangos and peppers over RTE eel and RTE/washed lettuce. CDI-PIC changed storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish over RTE currys and sauces. Observed raw pork over RTE cabbage. CDI-PIC changed storage order.
VR REQUIRED 10/4/2021 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling 0PPM bleach. CDI-PIC added new container and it pulled 50PPM. Dishwasher rewashed all dishes washed today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken sitting near the grill at 86F. PIC said they are temporarily using time today since their is only one cook. They do use time procedures for other items. CDI-PIC added time stamp and EHS saw them voluntarily discard during service.
Observed egg dish sitting on counter at 68F, PIC said they made it at 11:30-it was 1:30. CDI-PIC moved to the WIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 5 container of Cevaiche labeled 9/10-PIC said they freeze them but they have fresh tomatoes in them and the chef said they don't freeze. CDI-Product was voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed sanitizer bottles full of MR.CLEAN floor cleaner. PIC said they use this on tables tops and they don't use anything on prep tops. Observed liquid nail and propane bottles sitting over dry food goods. CDI-EHS showed how to properly make sanitizer from the Quat at the 3-comp and how to test. Moved toxic chemicals to the bottom shelf. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish and beef thawing on the counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit holding 48F, ice building up in the WIF. |