|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved a mop bucket in front of the back handsink and gloves stored in the sink itself. Bucket and gloves moved today to correct. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored over uncovered cooked chicken today in the white reach in cooler- cooked chicken put on the top shelf.Observed cooked chicken stored directly on top of a raw egg crate- chicken discarded.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PObserved peeled onions and cut cilantro in the walk in with no cover today- ceran wrap placed on them for protection today. |
|
21
|
3
|
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. -PfObserved cooked eggrolls, cooked pork, and cooked chicken. All back dated today.Frozen pork will need three dates: cook date, freeze date, and thaw date.VR in 10 days to verify correction on 10/10. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large sprayer of oven cleaner not labeled today- labeled during inspection to correct. |
|
31
|
1
|
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 multiple batches of chicken cooling at room temperature today. All placed on cooling pans and placed into the walk in cooler today to correct. Cannot cool at room temperture. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 a sugar scoop with the handle in the sugar and observed a rice scoop stored in the rice with no handle. Both corrected today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean walk in cooler racks and hood vent. Clean the non food contact portions of the rice cookers. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Provide a drain plug in the cardboard dumpster. |