|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean tea urn spouts. CDI-cleaned during write up of inspection |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed cut/shredded cabbage and bean sprouts 79F. Must keep cut cabbage and bean sprouts at 45F or below when being held for food service. CDI- placed in walk in cooler |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed 2 containers of sesame chicken with incorrect dates on them. Sesame chicken was cooked today and being cooled. Containers need to be labeled correctly and cleaned properly to remove old labels before food storage. CDI- changed out containers and placed correct date on them. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Observed containers of sesame chicken cooling improperly. Completely covered. Temperature 127-135F. CDI-told manager to vent all containers to allow air flow. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside top of dish machine. Debris and build up present. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under cooking equipment and wall below dish machine. |