|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee touching face/hat while working at the wok. CDI (corrected during inspection). The PIC (person in charge) immediately spoke to employee and instructed him to properly wash hands after touching body. Full points were not deducted as improvement has been made with hand washing; several employees washed their hands at appropriate times; continue education and training on when to wash hands. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed large portion of fried in rice cooker at 130F. CDI. The PIC voluntarily discarded the fried rice. The PIC came to the conclusion that the rice cooker it was holding in was not maintaining proper temperature; another working rice cooker was put out in its place to maintain fried rice in the future. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
At the top small cooler observed cabbage at 47F. CDI. PIC immediately ice bathed cabbage. Full points not deducted as improvements are noted with cold holding. Continue to ice bath the cabbage as is done with other items to maintain temperature when prep lids remain open due to high volume of customer orders. |
|
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.
COMMENT: Observed chili oil and sacha sauce not labeled at wok working prep shelf. Ensure these are properly marked; a lot of sauces and spices are properly labeled. Continue to label all working spices/sauces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Replace broken gasket on two door reach in freezer. Replace broken gasket on two door reach in cooler near prep tables. Repair the big mixer in back storage room or remove from facility. |
|
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.
Observed dust debris buildup on black fan at ice machine. Observed food debris on bottom prep table areas throughout kitchen. Observed debris buildup on several cooler door gaskets, the sides of the fryers, the hood vents above the fryers, the outside of the mixer in the back area and the shelving in the back dry storage area as it is soiled. Repeat. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Ensure the plumbing in certain places i.e. at wok floor drain, at dish machine, etc. are not hanging loosely attached from equipment making them very close to the floor; this will help aid in cleanliness in these areas. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed several cardboard boxes on outside premises (by back door, in back drive way) not discarded. Debris buildup observed at several floor drains, under ice machine, underneath the fryers, at floor under and surrounding wok, under dish machine, on FRP wall, on dry storage room floor, and in walk in freezer floor. Chipping paint noted in the dry storage room walls. Stained and swollen tile noted on outside entry of men's restroom. Ceiling sagging in the dry storage room (ensure there is not a ceiling leak). Back door noted in need of repair (chipping). Broken floor tile noted throughout, continue to replace. Repeat. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee dry food and employee items in the prep area. Designate an area for their belongings to prevent potential contamination. Repeat. |