|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open beverage on prep cooler. CDI- PIC volutarily discarded the drink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the sushi prep handsink. CDI- PIC provided paper towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal foods store above sauces in the upright refrigerator. CDI- PIC rearranged the cooler. -REPEAT-
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored above washed lettuce in the walk in cooler. CDI- PIC rearranged the ready to eat from the unwashed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the slicer and meat grinder stored as clean with dry food debris. CDI- PIC rewashed and sanitized both pieces of equipment.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dishmachine sanitizing at 0 ppm of chlorine. CDI- PIC primed the dishmachine and is now sanitizing at 100ppm of chlorine. Suggested to the PIC to run and prime at the beginning of the day and check periodically the concentration levels. -REPEAT- |
|
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 crabsticks at the sushi prep at 50F. All other TCS foods in the sushi prep cooler were at 41F and below. CDI-PIC voluntarily discarded the crabsticks. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork in the prep top cooler at cookline prepared a day ago not date marked. CDI- Allowed PIC to date mark. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic containers of ingredients and spices not properly labeled throughout the facility. -REPEAT- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units in need of cleaning. |