|
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 rice warmer and utensils not clean at the beginning of the inspection left soiled overnight and inside food overnight. CDI - PIC sent items to soiled drain board of 3-comp sink for cleaning. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 CDI - PIC educated employees on when to date mark TCS foods. Date markings placed on products during the inspection. -1.5- |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed labeled containers of kimchi, rice cakes and pickled peppers in the reach ins and in the retail grab and go cases without the quantity of contents available on the package labels. CDI - PIC amended templates to reflect quantity of the containers. -1- REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods in the walk in coolers stored less than 6 inches off the floor and stored directly on the floor. Observed one food employee hand mixing food on the floor of the kitchen at the beginning of the inspection. -2- REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of the cooking and cold holding equipment in the kitchen and the cover of the cooling fan at the end of the cook line. -0- |