|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
General Comment. 2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee crack raw egg with bare hands and proceed to do other activities without washing hands. CDI- Employee was instructed to stop and a hand wash was done. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
General Comment. 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 chicken from yesterday afternoon, chicken from yesterday morning, spring mix from two days ago. CDI- All items were date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 two containers of rice noodles on TPHC with no start or end label. CDI- Containers of rice noodles were labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment. 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 two containers of shrimp holding above 45F. Food employee stated shrimp was prepped this afternoon at 12pm.
Observed a container of lettuce inside of flip top unit above 45F. Food employee stated lettuce was prepped this afternoon 11am.
At sushi station observed crab meat, yellow tail, and salmon all above 45F. Food employee stated items were put out this morning at 11am.
CDI- Containers of shrimp and lettuce was placed inside of reach in freezer to rapidly cool. All items at sushi station were placed in the prep unit below. Suggested that items inside of the sushi station be placed on TPHC because items go pretty quickly and the doors to the sushi unit are opened pretty frequently. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
At sushi station, observed container of ginger on floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation, Full Points-1-4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers in clean dish/utensil area. |