|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF: Observed employee washing hands in 3 comp sink. All employees must wash hands in hand sink. CDI-employee washed hands in hand sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF: No soap at hand sink. CDI-placed soap at hand sink |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cut cabbage(bok choy) on counter 71F. Was told by owner that cabbage was cut at lunch time. CDI-placed in cooler |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing bowls of food on top of uncovered foods in bowls. Bowl of sesame chicken stored directly on top of cooked uncovered bowl of chicken wings. CDI-separated and stored properly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean sides of cooking equipment and inside dish machine. Clean shelving under containers of soy sauce. Clean soy sauce containers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under cooking equipment and in dry stock room.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light inside kitchen. Reseal hand sink to wall in kitchen. |