|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on food items prepared on previous days such as egg rolls and cooked pork. CDI - All items requiring date marking correctly back dated today. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cut cabbage, rice, and thawed peas and carrots held using TPHC with no time stamp to identify when foods are to be discarded. CDI - All discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer above 200ppm in buckets for wiping cloths. CDI - Diluted. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on various surfaces upon entry to kitchen. CDI - Staff placed all into sanitizing solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on faucet handles of handsink. Clean. Improvement noted from last inspection. |