|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
REPEAT VIOLATION 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash hands and turn off the faucet with bare hands. CDI - Explained and demonstrated the proper procedure. Employee washed hands correctly |
|
21
|
1.50
|
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. -Pf - Observed egg rolls, cut cabbage, cooked noodles, cooked pork and cooked chicken without dates. PIC stated they prepared and cooked 2 days ago and yesterday morning. CDI - items were dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT VIOLATION 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 chicken cooling out on the prep tables. PIC stated it was cooked about 30 minutes ago. Items were placed in the walk in cooler to cool. Observed chicken cooling in the prep top; item was removed and placed in the walk in cooler to cool; see temperature chart. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed 2 boxes of chicken thawing on the prep table. CDI - explained proper thawing methods. Chicken was moved to the walk in cooler to thaw. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General comment 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 scoop handle down in the flour bin. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the prep unit at the front; replace gasket. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed the hand sink by the back door not draining. The sink also has a leak. Repair sink to drain properly and repair leak. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee items and food stored with facility items throughout. Separate personal items from the restaurant items. |