|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food manager present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer that was used yesterday observed with food debris remaining. CDI: cleaned. Pans and containers stored on back shelf observed with food debris and grease. CDI: by removing and storing at dish shelf for recleaning. Ice machine deflector with black residue. CDI: cleaning process. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Turnip kimchi and fish cakes made yesterday inside bottom of prep cooler on fry line observed without a date. According to PIC these items can last for 1-2 days. CDI: by dating properly. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food contact cooking surfaces and equipment on fry cook and wok cook line observed with grease and food debris build-up including hood system. Observed outside and inside rims of seasoning containers and lids on wok and fry cook line in need of cleaning to remove build-up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Grease accumulation and food debris observed on walls and floors on wok and fry cook station line. |