|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surface during food prep. |
|
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 items on hot warmer and steam table that were below 135 F (pork ribs- 105 F, curry chicken- 109 F). Food employee stated that the items were cooked this morning. CDI- Both items were reheated to 165 F. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cucumber and tomato salad at a temperature of 43 F. CDI- Item were placed in freezer until it reached a temperature of 41 F. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting into onions before washing them. CDI- Onions were discarded into trasch can. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups stored on floor near front counter. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some large pots used for cooking that were pitted and misshaped to make them no longer easily cleanable. CDI- Employees discarded pots into the dumpster.
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a water spraying from washer of faucet at meat prep sink. Equipment shall be maintained in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris on chicken cooler in kitchen area. Debris was found on interior around the gaskets, and on exterior. Clean buildup on shelving in storage areas. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Pump action hand wash sink in women's restrooms is only holding for ten seconds. According to the rules, this should be on for a minimum of 15 seconds without any need for reactivation. |