|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed 1 bag of un-labeled wrapped food in bottom of G&G case identified as celery to be spoiled. CDI - PIC voluntarily discarded item. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-201.14 Provide all contents of a HACCP plan as required. -Pf Found all steps to HACCP on the sushi computer. Employee had log book and filled out properly. Employee showed how to calibrate thermometer. Maintain all records at establishment at all times. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flying insects around deli FOH area. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler with bracelets on while in active food prep. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tracks in all cases in deli with visible food debris. Observed pizza station with dried sauce on prep unit. Increase cleaning. |