|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands for less than 15 seconds without using soap. CDI - PIC directed handwashing to include hand soap. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee rolling out rice cakes while guiding food into container with bare hands. CDI - PIC directed rice cakes washed off and hands washed. Food employee used gloves. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cut Napa cabbage and raw beef cooling at room temperature at beginning of inspection. CDI - PIC instructed food employees to move foods to outside walk in cooler. PIC educated staff to keep foods as close to 41F during prep as possible. -1- REPEAT |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
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 small containers of kimchi packaged for grab and go in the facility without quantity of contents on packaging labels. Per PIC, some product labels recently ran out and employees were instructed to hand write quantity on labels. VR no later than 03/07/2021 to ensure product grab and go labels have quantity listed. -1- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and rear door of facility left open throughout inspection without screen door or air curtain in place. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked drinking cups for dine in customers stored in cardboard box over ice machine. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard produce box lined with shopping bags reused for storing wet stacked drinking cups for dine in service. -0- |
|
45
|
0
|
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 Maintain equipment in a secure manner with tight adjustment to preclude buildup. Observed flooring inside produce walk in cooler not secured in place and space under metal flooring to allow buildup. |