|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Have employees properly wash hands in handwash sink. Observed employee wash soiled hands in prep sink, not use soap and dry hands on apron. CDI- Employee corrected, properly washed hands at hand sink with soap and water. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Store food by final cook temperature. Observed raw chicken stored above cooked egg rolls in small reach in cooler. CDI- Food properly stored. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Properly cold hold TCS foods at 45 or below. Observed fried chicken pieces in reach in cooler and walk in cooler that had been held out of temperature for extended period of time observed at 75 degrees. CDI- Chicken in reach in that had been left out less than two hrs was allowed to continue chilling to reach 45 , chicken in walk in cooler in which time of cooking could not be established was disposed of by PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Protect food, do not store food in direct contact with non food contact surfaces. Observed fried chicken pieces cooling in contact with card board, CDI- Chicken moved to approved food contact surface of flat pans. Do not store food on the floor. Observed bucket of sauce stored on floor by wok station. CDI- Food stored off of floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non food contact surfaces clean. Observed outsides of some of the equipment on cook line needing better cleaning. |