|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerThe Person in Charge (PIC) must be a certified food protection manager. PIC is not certified by an ANSI accredited food protection course. Points will be deducted after 1/1/14. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe PIC must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was able to provide documentation of an approved health policy but staff needs additional training. Educational handouts in Spanish and Chinese were left. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly separate/segregate foods to prevent contamination. Observed raw meats stored on a shelf above sauces. All of the sauces are contained and covered but advised to store the raw products below the ready to eat sauce to prevent any chance of accidental contamination (moved). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold holding products at 45F and below. Observed noodles and cut cabbage stored above 45F inside the prep cooler (see temperature observation chart). Both products were only stored inside the unit for the lunch hour and were moved inside the walk in cooler to properly cool down. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in between uses in sanitizer. Observed wiping cloths stored on the cutting boards of the cook line in between uses. REPEAT |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use StorageStore all in use utensils properly in between uses in water above 135F, dry or in a dipper well. Observed the scoop used for rice stored in room temperature water. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. The vegetable prep cooler should be checked for maintenance. Observed the internal temperature at 50F. Observed a leak inside the walk in cooler. According to management the cooler has been reported for repair. |