|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Observed employee go outside and come back inside without washing hands. Must wash hands when goining outside before re-entering kitchen and handling food. |
|
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 bean sprouts 56F. CDI-placed in cooler. Rice noodles 60F. CDI placed in cooler |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Observed rice noodles being cooled on counter. Must cool items in cooler(properly vented), freezer, or in an ice bath in shallow containers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Must allow slider that is cleaned in place to air dry. Do not use paper towels to dry slicer. CDI-educated and re-sanitized slicer properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove unused equipment and items from premises. Creates environment for harborage of rodents. |