|
21
|
3
|
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 no date marked on several containers of cooked cooled rice used for fried rice in the walk-in can reach-in coolers. Observed no date mark on cooked cooled shrimp tempura. CDI-0 Date marked during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Salads were prepared wrapped and placed in the glass door cooler at the wait area. This cooler is maintaining other foods at 45 F. Salads observed at 49 F-50 F. Salads shall be left uncovered placed in the walk-in cooler after prepared. Once the internal temperatures are at 45 F or below salads can be placed back in the glass door cooler. This shall not be used for cooling products. CDI- Salads were placed in the walk-in cooler for proper cooling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed build-up on the floors under cook line area. Clean regularly. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food kimchi and drinks stored in the coolers with food for sell to the customers. PIC stated the kimchi is for personal food. Keep all personal food in a pan labeled and away from food offered for sale. |