|
13
|
3
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed onions stored on walk in cooler shelf un-covered touching dirty fan unit, also washed onions were placed back into their receiving boxes used for un-washed produce. CDI- Onions re-washed, covered, and placed in clean container for proper storage.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs. CDI- Eggs and chicken re-arranged by final cook temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce left out at room temp for an hour at 60 degrees and lettuce in make table at 60 degrees from same batch of lettuce that had been left out. CDI- Lettuce moved to walk in cooler to chill. |
|
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 small pan of thawed wontons in reach in cooler date marked for 8 days ago. CDI- Wontons voluntarily disposed of. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed none of the dry goods (sugar, msg, salt etc) labeled at wok station, and a large tub of flour not labeled. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed foor storage tub in walk in cooler badly cracked and damaged shoud not be in use.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly stained and damaged cutting boards. CDI- PIC disposed of cutting boards in poor condition. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Need to clean outsides of food tubs and cooler gaskets. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters to work properly. Observed several hood filters had been removed for cleaning, wok and cook areas operating with no hood filters. |