|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored beneath raw chicken and raw fish. CDI: Storage order corrected. |
|
14
|
0
|
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 some large plastic tubs with minor food debris on them while stored as clean. CDI: Tubs sent for re-washing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three egg rolls in hot holding area holding at 124F. CDI: Egg rolls voluntarily discarded. |
|
26
|
0
|
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 one unlabelled chemical spray bottle beneath three compartment sink. CDI: Labelled as grill cleaner. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles and cabbage mix cooling in prep top unit designated for holding at 48F. Observed shrimp thawed in room temperature water cooling in a container covered with plastic wrap. CDI: Shrimp vented and remaining items were relocated to walk in for rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabelled working containers of food on cook line. Improvement has been shown since the last inspection, as some items on the chef cart have been labelled. Points were de-escalated to reflect the improvement. REPEAT. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on back prep table outside of sanitizer bucket. Observed front sanitizer bucket reading 0 ppm chlorine. CDI: Front bucket was dumped and replaced with sanitizer reading 50 ppm chlorine. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups behind register displayed with lip contact surface exposed to air. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on handles of reach in units on cook line, in floor of walk in freezer, and on shelving in walk in cooler and freezer. REPEAT. |