|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P . 2-301.15 Only wash hands in handwashing sink.-PF. Employee observed "rinsing" hands at meat prep sink. CDI- verbal correction to employee and operator Peter Chang as to how and where employee's are to wash hands. Employee washed hands at hand sink. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Cleaner stored on clean drainboard at 3 comp sink with clean metal pans. CDI- operator corrected storage. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . One pan of raw prepared shrimp in walk in cooler stacked in large amount and covered during the cooling process. CDI- method was corrected. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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. Three utensils stored in container of room temperature water at rice warmer. Metal bowls with no handles stored in food items stored in walk in cooler and prep cooler. CDI- Operator emptied water; removed bowls. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Moer than five metal containers and bowls stacked tightly while wet. Operator corrected air drying method. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets in prep cooler and reach in cooler. Repair damaged items. |