|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 chicken, sesame chicken, sweet & sour chicken, cabbage, and noodles all without dates in the reach in unit.CDI-PIC date marked items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bottles reading 0ppm during inspection.CDI-Bottles refilled to correct concentrations. |
|
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 salt, sugar, and MSG all without a label on the rolling cart. Observed spices and seasonings stored on the rack without a label. |
|
47
|
0.50
|
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.-Cleaning is needed in between the gaskets of flip top reach in unit. Observed black build up. Cleaning is needed along storage racks holding dry goods. Observed sticky residue and build up on the racks. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease build up on the hood vents above the grill. |