|
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 employee wash hands and then turn off faucets without using a barrier. CDI - Employee was asked to rewash hands. Handwashing procedures were reviewed with PIC. -0 points- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning brushes and scouring pads stored in handwashing sink in kitchen prep area. CDI - PIC removed items from handwashing sink. -0 points- |
|
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 salmon, tuna, yellow tail, and crab salad in cold holding unit with temperatures between 49F and 53F. Items were removed from refrigeration approximately 45 minutes prior to inspection. Cold holding unit is open to the air behind protective glass and isn't able to maintain TCS foods at 41F or less during warmer months. CDI - Items were returned to reach in cooler to rapidly cool to 41F or less. PIC has been advised to perform frequent temperature checks of TCS foods in unit and to place items on TPHC if cold holding temperatures of 41F or less cannot be maintained. -1.5 points- |
|
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 container of house made ginger dressing in reach in cooler with a preparation date of 9/1. CDI - PIC voluntarily discarded dressing. -0 points- |
|
31
|
0
|
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 cooked broccoli on sheet pan with a temperature of 89F cooling at ambient air temperature. CDI - Cooked broccoli was placed in reach in cooler to rapidly cool to 41F or less. -0 points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on side of sanitizer bucket in between uses. CDI - Wiping cloths were placed back fully emerged in sanitizer. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table near sushi rice. Designate an area for the storage of employee possession away from equipment, customer food, and utensils. -0.5 points- |