|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee go from cooking to inside of walk in cooler, grab rice noodles and begin cooking, followed by employee touching ready to eat foods with bare hands. Food was discarded during the inspection. CDI- Employee was briefed to wash hands in between changing of tasks or acts that contaminate them. Employee followed up by washing their hands at the hand washing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a metal pan and knives stored clean on magnetic rack with build up left attached. Ensure that food service equipment is being effectively cleaned to remove debris left attached. CDI- REHS placed all dishes with build up left attached in 3 comp sink to be washed, rinsed, sanitized again. A follow up will be conducted to see if improvement is made. If improvement is not made a risk control will be instated. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths during the inspection stored out on countertops and food preparation areas. Ensure that wet wiping cloths make it back to sanitizer bucket after uses. CDI- Wet wiping cloths were moved to sanitizer buckets during the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking method to allow proper air flow to achieve air drying. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup left attached to hood area, wok area, shelving, and sides of equipment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed build up left attached to some walls above walk in cooler.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tiles with cracked during the inspection. Ensure that floors are smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse stored on the dry storage rack with food. Designate an area where possible contamination cannot occur to store personal belongings. CDI- Purse was moved during the inspection. |