|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Ice machine was being used as a shelf for employee drinks. Handle and store drinks to prevent contamination to food, clean equipment, etc. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain sanitizer at approved levels. Observed sanitizer in the 3 compartment sink was at 0 ppm chlorine. CDI. Remade to 100 ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Facility must date mark ready to eat PHF food and hold for no more than 7 days if held at 41F or below. Observed egg rolls and noodles cooked previously were not date marked. CDI- corrected by manager. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use approved cooling methods. Observed cooked chicken cooling on the counter at 117F. CDI - moved to the walk-in. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Air dry sanitized equipment and utensils. Observed wet stacked grey plastic bins. CDI- corrected by the PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Facility was lining shelves with cardboard. Cardboard is not clean and easily cleanable. |