| 171 |
Preventing contamination from hands (NC)
|
noncritical |
Cans and bowls used for utensils in bulk food bins. |
| 171 |
Preventing contamination from hands (C)
|
critical |
Plastic bowl used for a utensil in ice bin. |
| 347 |
Hand drying provisions
|
noncritical |
Paper towel dispenser at cook line hand sink does not work. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
1. All shelves and carts throughout facility are soiled. 2. Sliding glass door cooler is soiled. |
| 296 |
Equipment food-contact surfaces and utensils; cleaning frequency
|
critical |
1. Can opener blade soiled. 2. Noodle press soiled. 3. Meat slicer is soiled. 4. All food processors are soiled. 5. Dough hook and mixing bowl are soiled. 6. Numerous knives, peelers and utensils are soiled. |
| 298 |
Cooking and baking equipment
|
noncritical |
Wok stations and grills are soiled. |
| 317 |
Lubricants for food-contact surfaces
|
noncritical |
WD-40 and STP motor oil stored by slicers and other food processing equipment. |
| 419 |
Medicine restrictions and storage
|
critical |
Opened bottle of Vick's DAYQUILL stored above prep table. |
| 439 |
Separation of poisonous or toxic materials
|
critical |
Food products stored in used cardboard boxes that contained lye. |
| 138 |
Effectiveness of hair restraint
|
noncritical |
Some cooks were not wearing hair restraints. |
| 177 |
Food storage (non-critical)
|
noncritical |
Food on floor of walk in cooler and walk in freezer. |
| 199 |
Thawing of food
|
noncritical |
Fish thawing in sink with no running water. |
| 205 |
Characteristics of materials for utensils and food-contact surfaces
|
critical |
1. Wooden board with solder wires used for a cooking utensil. 2. Frozen meats stored directly in plastic shopping bags. |
| 256 |
Function of temperature measuring devices
|
noncritical |
No visible thermometer in sushi display case. |
| 310 |
Cleaning ventilation systems
|
noncritical |
All vent hoods in facility are soiled. |
| 324 |
Plumbing system maintained in good repair (critical)
|
critical |
1. Numerous leaks around cooking equipment. 2. Hand sink drain at sushi bar leaks. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
Floors and walls throughout facility are soiled. |