|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event NEW 2017 FC REQUIRED PROCEDURE WITH PPE AND SUPPLIES |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco observed employee beverage above clean side at dish machine |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw tuna stored over ready to eat foods. CDI reorganized
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P observed unwashed produce stored over washed produce |
|
16
|
1.50
|
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 multiple clean utensils with sticker residue CDI removed to reclean |
|
23
|
0
|
Proper date marking & 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 cooked brisket with no date mark. CDI date marked |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed sushi rice with no variance documents prepared daily and placed on tphc according to pic. Observed yesterday’s sushi rice re purposed for employee meal and no written procedures. VR |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed consumer advisory needs footnote stating items are undercooked or raw. VR |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed unlabeled oils |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices NEW 2017 FC RULES REQUIRE TEMP MEASUREMENT DEVICE FOR DISHWASHER |