|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee take cutting board, scissors and knife back to the the 1 comp sink and rinse them off. Then they took them back to the front to be used. CDI-EHS intervened and called an interpretor to help the language barrier, then explained the proper way to wash/rinse/sanitize with the wash full of soapy water above 110F and rinse and sanitzer with correct bleach concentration. PIC arrived and discussed procedure as well. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sesame seeds in a container with no label. CDI-PIC labeled. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelf in freezer broken and being held up by a wooden block. Observed rusted shelves and prep unit bottoms rusted throughout facility. Observed 3-comp sink leaking underneath. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
4-603.16 Rinsing Procedures - C
Observed food employee take cutting board, scissors and knife back to the the 1 comp sink and rinse them off. Then they took them back to the front to be used. CDI-EHS intervened and called an interpretor to help the language barrier, then explained the proper way to wash/rinse/sanitize with the wash full of soapy water above 110F and rinse and sanitzer with correct bleach concentration. PIC arrived and discussed procedure as well. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles and the inside of the door in need of cleaning. Wok area has grease build-up.
PIC did not sign due to Covid protocols. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout the kitchen area. Observed ceiling tiles with water damage.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility, on shelves, in prep units, but overall it has much improved from last inspection. |