|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf). Employee rinsed her hands in a bucket holding sanitizer after handling raw meat. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food irritation or warewashing, or in a service sink or a curbed cleaning facility used for disposal of mop water and similar liquids waste. CDI: Employee was asked to use the hand sink to properly wash her hands.
2-301.14 When to Wash (P). Employee did not was their hands after handling their cell phone. Food employees shall clean their hands and exposed portions of their arms after engaging in activities that contaminate the hands. CDI: Employee was educated on when to wash their hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Preventing Contamination from Hands (P) (Pf). Employee was observed handling shrimp, beef, and soup topping with her bare hands. Those items were not going to be cooked. Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, dispensing equipment. CDI: Employee was asked to discard the food and use gloves when handling ready to eat food that will not be cooked. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Noodles made on Sunday were not date marked. Ready to eat time/temperature control for safety food that is prepared in the food establishment and kept longer than 24 hours shall be marked to indicate the date or day by when the food shall consumed, sold, or discarded. CDI: Staff was asked to date the noodles. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (B)(d) Time as a Public Health Control (P) (Pf) - The sushi rice was not time stamped. If time without temperature control is used as a public health control up to a maximum of 4 hours the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food. CDI: Rice was time stamped. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A)(B) Thawing (Pf). Eel was thawing on the prep table at room temperature. Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in a overflow, and for a period of time that does not allow portions of ready to eat food to rise above 41F. CDI: Eel was relocated to the freezer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11(D)(E)Characteristics - Materials for Construction and Repair (P). Cardboard was being used throughout the kitchen on prep tables and storage racks. Use a material that has a smooth, easily cleanable surface; and is resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Repair the soap dispenser at the hand sink in the kitchen. Equipment shall be maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - The cabinets in the lobby are in poor condition especially the floor of the cabinets. Physical facilities shall be maintained in good repair. |