|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed employee phone and soiled wiping cloth stored on counter of prep top unit where food is prepared. CDI - Items removed and counter top sanitized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg drop soup in hot well maintaining temperature of 112F. CDI - Item was prepared almost 2 hours prior, therefore item was taken back to be reheated to 165F. |
|
21
|
3
|
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 REPEAT. Observed 3 containers of cooked shrimp, cooked pork, cooked wontons with pork, and brown rice not date marked. All items were either prepared yesterday or two days ago. CDI - All items properly date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream cheese wontons (8/27), fried tofu (8/27), cut cabbage (7/9), sweet and sour chicken (9/11), and chicken wings (9/11) all with the wrong date labels. PIC stated that the labels on them were labels from previous batches of food and facility never removed and replaced them. CDI - PIC placed correct labels on items. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed soiled wiping cloth stored on counter of prep top unit in between uses. |
|
47
|
1
|
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. REPEAT. Observed cleaning needing to be done on all equipment (interior and exterior reach-in units, prep top units, walk-in cooler, 3-compartment sink, prep sink, shelving, etc.) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cleaning needing to be done on all walls and floor throughout kitchen. |