|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in restroom. CDI: Person-in-charge(PIC) provided paper towels. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, wings, and crab sticks being held above 41F. PIC stated products were brought out from walk-in cooler(WIC) @10:30am. CDI: PIC placed products on time and agreed to discard product @2:30pm. Going forward, facility will go back to using temperature as control. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed metal insert pan of chicken thawing in prep sink sitting in water. CDI: Education provided and PIC turned on cold running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk containers of flour, corn starch, and sugar with no lids on. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in bulk rice and bulk corn starch with handles stored in contact with product. |