|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed metal pans being stored in direct contact with food in prep and 2-door reach-in cooler. CDI: pans removed from food.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken stored above wontons inside walk-in. CDI: storage order rearranged according to final cook temps.
Observed raw chicken stored above lo mein noodles inside walk-in cooler. CDI: storage order rearranged according to final cook temps. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slicer used earlier stored with visible food debris remaining. CDI: removed and cleaned.
Observed metal pans and large white food container stored on shelf with visible food debris remaining. CDI: removed and cleaned. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 several foods inside 2-door cooler including bourbon chicken, wings, and breaded chicken without a date. According to manager these items last for a few days. CDI: correct dates added to products.
Observed beef stew made and some other items inside walk-in cooler made a few days ago not date marked. CDI: properly date marked by manager. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several items uncovered inside walk-in cooler and 2-door reach-in cooler. CDI: items covered by staff.
Observed boxes of food from a delivery an hour ago stored on floor of kitchen including broccoli, pork butts, and fish. CDI: items moved off of floor by staff |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans wet stacked on shelf at back prep area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed stained cutting board on prep table cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed on shelving inside walk-in cooler and kitchen cooking equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
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.
Repair wall/baseboard tiles at dish machine area. |