|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered on utensil storage shelf. CDI by discard by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine testing at 0ppm sanitizer. VR visit required. REHS will return within 10 days to verify compliance. |
|
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 fried rice stored on line outsie of temperature control < 135F. CDI by moving rice to walk-in cooler. (PIC<1hr). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken, raw beef, shrimp, and pork stored in prep cooler on cook line > 45F. Internal temperature of cooler observed at 53-58F. CDI by adding ice packs to TCS foods in cooler. PIC will call for repair service. PIC will use ice packs on TCS foods in this cooler until repaired. Recheck of food items observed < 45F. VR visit required. REHS will return within 10 days to verify compliance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical cleaner. CDI labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust build-up on line storage shelves above prep units. Clean. |