|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine collecting black and pink debris on inside surfaces. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in hot holding below 135F. See temperature chart for temperature observations. CDI chicken wings voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed two bottles of sanitizer not labeled. CDI bottles labeled.
7-201.11 Store toxic materials to avoid contamination. -P Observed two buckets of sanitizer stored directly on prep surfaces. CDI buckets relocated to approved locations. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed rice cooling tightly stacked and wrapped in metal pans. CDI wrapped packages of rice placed on sheet pans to rapidly cool. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed ice scoop with handle stored directly in ice in bar. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed grout deeply grooved in several areas of kitchen. Observed FRP and wall coving needing to be sealed at transition. |