|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed staff member to be working with cooked vegetable foods bare handed. C. Elmore was informed that the items were not for customer use. Items were discarded. Alway use gloves for handling ready to eat food. -CDI |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed a staff member to drop tongs onto the floor and then return them to hang in position with other tongs at the stove. This set of tongs, once soiled from contact with the floor, must go to be washed. Items were moved to the three compartment sink. -CDI |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut leafy greens to be at 65F on the side of the stove. Cut leafy greens must be kept at 41F-45F or less. -CD Items were moved into a cooler. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C Observed fish thawing in standing water. Items thawing must be in water that is running. Use approved thawing methods. |
|
41
|
1
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensil with no handle left inside of food in the walk-in cooler. Only use utensils with handles to dispense food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged cooler gaskets. This is a deduction as equipment must be kept in good repair, smooth and easily cleanable.4-205.10 Food Equipment, Certification and Classification - C . If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Non absorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed soiled cooler gaskets. |