|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drinking over prep table of flip top at beginning of the inspection. CDI - PIC instructed proper storage of drink. -1- |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed RTE onions handled with bare hands. CDI - PIC agreed to place these onions in wonton soup as an ingredient. Use gloves or other utensil if onions are to be used as garnish. -0- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shelled eggs on rolling cart in metal pan at 64F. CDI - PIC voluntarily discarded these. -1.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the prep table and sink at the rear of the facility that are wet. Keep in sanitizer between uses. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (B)(2)Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food contact surfaces of to go plastic bowls and clamshell containers with food contact surfaces up and uncovered. Invert these or keep them covered. -.5- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water for manual warewashing at 93F while employees washing dishes. CDI - Hot water added to the wash compartment. -.5- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the kitchen and at the end of the cook line. Observed buildup on the panel behind the soda nozzles. Clean. -0- |