|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed inside of lid on machine soiled with dried red residue. REPEAT VIOLATION. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cut cabbage cooling inside walk-in cooler with incorrect date label. Upon asking PIC about cooling and time stamp, PIC stated product prepared today @12pm, just wrote incorrect date. CDI: Education provided, PIC relabeled with correct date, and PIC made aware that future incorrect dating can result in food being discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 container of cut cabbage cooling in walk-in cooler covered in plastic wrap. CDI: Education provided and PIC vented product for rapid cooling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops for rice and scoops at wok being stored soiled at room temperature. CDI: Education provided and PIC sent scoops to be W/R/S. Going forward, facility will store utensils in product. |
|
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 base cove separating from wall in corner under 2-compartment prep sink.
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 paper towel dispenser next to make table soiled with sticky residue. REPEAT VIOLATION. |