|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed garlic and oil mixtures along with black beans stored at room temperarure. These items were placed on time and are to be thrown away at 5pm to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed thick soy sauce stored under the prep sink drain line today. Moved to correct.
3-305.12 Food Storage, Prohibited Areas - C |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed 0ppm in sanitizer bucket today. Remade at 100ppm to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single use plates and to-go boxes stored on soiled racks.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a couple food containers that were cracked- replace these when they are broken.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the side of wok system, under tables, and walk in racks today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered recepticle in the women's room.
5-501.17 Provide a covered waste bin in female restrooms. |