|
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. Observed no certified food protection manager on site. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pork ribs that were removed from walk-in freezer yesterday inside walk-in cooler without a date. CDI: by discard. Observed crab rangoons inside reach-in cooler that was made yesterday without a date. CDI: by discard. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
General Comment:
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no disclosure statement on menu for undercooked items. CDI: disclosure statement was updated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry good bowls and sauce bottles not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on counter. |
|
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. Continue to work on cleaning of NFCS including fryer, stove, and wok station. Observed heavy build-up on inside rims of dry good containers, outside of sauce containers, and shelving inside walk-in cooler. |
|
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. Observed walls and floors at back fryer area in need of cleaning. Observed heavy grease build-up and residue. |