|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage (slaw), cut bok choy, ramen broth and chicken stock stored for serving at temperatures above 45F. CDI by voluntarily disposing the chicken stock and removing the recently prepared/restocked cut cabbage, bok choy and ramen broth to proper cool down inside the walk in cooler before serving. |
|
21
|
0
|
Proper date marking and 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 mushrooms missing date labels with the intent to stored for 2 days and boiled eggs in soy sauce without a date label with the intent to store for longer than 24 hours. CDI by date labeling since products were prepared today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles inside the bar missing labels. Products did not meet any color chart on any test kit for quat and chlorine based sanitizers. CDI by proper disposal. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 working containers of some sauces left unlabeled due to a broken label maker. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed dry wiping cloths with visible debris and wet in use wiping cloths stored on top of prep surfaces. Observed cookline cart sanitizer bucket at 50ppm quat (repeat). |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and plastic food containers stacked while wet. (repeat) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
error |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed standing water with debris and an odor near the cookline handsink. Observed standing water with debris under the main kitchen ice machine and in between the wall and the end of the cookline. Observed build up on the floor in between the soda dispenser and wall. Clean the vent over the clean dishmachine line.
Observed tiled wall coving damage at the end of the cookline. Observed re-grouting needed on cookline. |