|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
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 gloved hands in handsink. When EHS had PIC correct the behavior, employee washed hands and turned off faucet with bare hand. CDI - EHS asked PIC to instruct employee on proper handwashing procedure. Employee rewashed hands correctly and put on new gloves. REPEAT. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna thawing on limes in WIC. CDI - PIC moved tuna. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and bowls with food residue or debris on them including sticker residues. CDI - Utensils were moved to dirty dish area to be cleaned again. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding in rice cooker at 145 F around the outside edges but at 129 F in the center. CDI - Rice was voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix at 56 F, ribeye at 45 F, pork at 43 F, ground chicken at 44 F, and chili mayo at 69 F. Chili mayo container states refrigerate after opening. CDI - All foods were prepared within the last hour and a half and were placed in ice baths or in other cold holding units to cool. REPEAT.
GYUKAKU GF HOUSE DRESSING, KALBI SOUP BASE, Gluten Free BBQ Sauce, Gluten Free Miso Tare.
**During inspection unable to determine if these products are TCS. Manufacturer statement on the box states “Keep Refrigerated”. Proof that the products are not TCS must be received before they can be used by the facility. Product is to remain in storage and shall not be used by facility until determination on the safety of the product is received. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in rice. CDI - Handle was removed from rice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans and bowls on clean utensil rack. REPEAT. |