|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed two employees wash hands then use bare hand to turn the faucet handle off. Stopped. Educated and both employees re-washed properly.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee at chicken station and sushi employee put on gloves without first washing hands. Stopped, advised to wash hands and they complied. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a few plastic containers with sticker residue left on after sanitizing and they were stacked where stickers were touching other containers. Moved to be be re-washed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed all rotisserie chickens in the hot holding display at 126-130F. All were voluntarily discarded. Monitor unit. Return visit required within 3 days to ensure unit is properly functioning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Boars Head sliced meats in retail display case stacked with too many packages. The outer package temped at 43F. They were over stacked this morning so the packages were moved to the walk-in cooler to rapidly chill back to 41F. The inner packages were 40F. Staff advised they are only supposed to stack 4 at a time but someone mistakenly put too many in the case. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label pizza dry goods in plastic containers and label sushi dry goods in small pans. |