|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee scoop leftover food debris out of spray area at dish machine and move to food prep without washing hands. CDI - Hand washed.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle face mask and move to prep food without washing hands. CDI - Hands washed.
- REPEAT - 4 -
* Facility has made vast improvement in hand washing * |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in facility. A VR will occur by 12/17/2021 to ensure thermometer has been purchased. - 0.5 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed teriyaki sauce being stored on floor while being separated into containers. CDI - Items moved off of floor. - 0 - |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on prep tops and on top of clean plate on counters. CDI - All wiping cloths moved to sanitizer containers. Plate moved to dish machine to be W/R/S. - REPEAT - 1 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in dry rice container with no handles. CDI - Handle removed.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tempura batter whisk stored in container of room temperature water. CDI - Scoop removed, water dumped out. Water container placed on stove to hold whisk. - 0.5 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed metal pans and cutting board stored on floor. Maintain clean items off of the floor. - 0 - |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes of single-use containers on the floor in back storage room. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & 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 tops throughout facility. - 0.5 - |