|
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 cups and bowls stored in handsink. CDI items moved. Observed handsink blocked by cart. CDI cart moved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wiped gloves on cloth and continue food prep and employee use gloves to touch phone and handle food. CDi gloves removed and hands washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed cooked octopus on top of raw salmon. CDI items relocated. |
|
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 plastic containers and ceramic bowls soiled with debris. CDI items to dish machine for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed crab salad and crab meat stored in prep top above 41F. Suggest facility use pans to set in prep top to maintain temperature and not double pan products. kale and diacon mix, lettuce, spring mix, seared tuna, and seared salmon holding above 41F in reach in unit and not checked if cooled to proper temperature before storing. Suggest facility check food items before storing for cold holding. Observed asparagus stored in reach in and stand up unit above 41F. Verification required. |
|
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 eel, crab, and cabbage that was not dated. CDI items dated. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lunch menu missing disclaimer. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 lettuce, spring mix, and seared tuna and salmon that was just prepped and tightly covered. Facility did not monitor cooling process to verify if products reached 41F or below. CDI items moved to walk in to adequately cool. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink stored on counter where single service trays stored at food prep sink. |