|
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 egg rolls holding at 105f at line area. CDI - egg rolls discarded. PIC noted that they heat and hold and then re-heat again for customer order. Once heated, maintain egg rolls at 135f or higher for hot holding. If establishment wishes to use 4 hour time control (TPHC), procedures and time marking must be in place. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles and shredded cabbage blend on prep top across from woks holding at 44f. CDI - PIC discarded. All other TCS foods evaluated in cold holding during inspection found to be 41f or lower. Air temperature around units is high due to cooking, covering food when not in use may help retain cold holding. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back of house area especially around back door. Keep back screen door closed and contact pest control operator for service. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet used wiping cloth laying on countertop surface in back of house. Observed both sanitizer buckets holding wiping cloths in with cl sanitizer solution less than 50ppm. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed can opener blade and mechanism with rust and blade with chipped/fragmented edge needs replacement. Observed rusty shelving in walk in cooler and rust on some back of house shelving areas. Repair.
REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes in process of being washed in water at 82f t beginning of inspection. |
|
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 personal employee food mixed with restaurant food in upright condiment cooler near front. Store employee food and beverages away from restaurant items. |