|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee type on their phone with gloved hand, then go to prep cabbage. CDI-EHS intervened and they washed hands and donned new gloves |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed handsink being used for thawing raw fish at the sushi station. PIC said they thaw fish here and wash at the other sink which was 10ft away. The other sink did not have paper towels and only hand sanitizer-fish sink did have paper towels. CDI-To correct issue they moved paper towels to proper handisnk-added soap and labeled the small handsink near the sushi station as a dump/prep sink. They labeled the other sink handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and peppers over RTE sauces. CDI-PIC moved the veggies to a different shelf away from RTE foods.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna over RTE shrimp sauce in a stand up, then tuna over RTE poke sauce in the front reach in. Raw beef was behind RTE beef in the top of the prep line. Observed raw chicken over RTE noodles in the WIC. CDI-PIC moved raw to the bottom under RTE foods or moved raw to the front of the prep station. |
|
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 several items out of temp sitting on counter: Garlic n oil-81F, fried crab-62F, raw pooled eggs 67F, shrimp pate-was open and on the counter-container said refrigerate after opening. CDI-PIC voluntarily discarded and EHS explained these items need to be kept in cold holding, not on a counter. PIC said they are going to use springrolls, pooled eggs, cooked dumplings, and garlic for time. EHS will verify this. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw ground chicken thawing on a counter, raw fish thawing in a handsink. CDI-Both items were moved to the WIC to thaw. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.14 Copper Use Limitation - P Observed copper mugs that are used for Moscow mules, had a copper lining. CDI-EHS explained these mugs are not approved due to the copper lining. PIC set aside in the back, said they don't use them very often and is going to order new ones. |