|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw shrimp in walk in cooler. CDI - Rearranged cooler with chicken on bottom shelf and shrimp above chicken. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three compartment sink reading at 0 ppm. CDI - Discharged water and remade sanitizer at correct strength, verified via test strips. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Egg rolls prepared yesterday not date marked in walk in cooler; few items in walk in cooler have date marks. CDI - All TCS foods held more than 24 hours appropriatly date marked. Repeat violation. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large container of flour in dry storage and containers of salt, sugar, and msg at cook line, all not labeled. Repeat violation. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths throughout the facility stored on counters and prep surfaces not in sanitizer. Repeat violation. |
|
47
|
0.50
|
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. Build up of grease and dust on wire rack at end of cook line. Clean frequently. Repeat violation. |