|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Ensure proper procedures are followed when washing hands. Observed operator not vigorously rub hands for 10 to 15 seconds when handwashing. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed broccoli held at 71 degrees F above wok unit. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed some cut cabbage prepared yesterday afternoon and chicken wings prepared earlier in day not date marked within 24 hours .CDI by istruction. Educated staff on date marking procedures. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloths and stored on cutting board behind front counter and clean drainboard of 3 compartment sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed ceiling lights leading to back door out and low lighting in establishment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some soil around rice holding unit in back storage area near 3 compartment sink. |