|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI - Spoke with PIC about handwashing, and PIC explained to food employee in native tongue how to properly wash hands. Employee rewashed hands properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tongs in prep top unit used to grab raw shrimp stored in container of raw carrots and had contaminated the container of raw mushrooms next to it. CDI - Carrots and mushroooms were voluntarily discarded. |
|
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 metal containers soiled with food debris but stored as clean. CDI - Items sent back for rewashing. Also observed ice chute of soda machine with black buildup inside. CDI - PIC instructed on cleaning and sanitizing more frequently. |
|
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 REPEAT. Observed several items in reach-in unit (cooked pork, cooked beef, dumplings, wontons, egg drop soup, hot and sour soup, cooked noodles) and several items in cold well (fried chicken, cooked noodles, diced pork, shredded pork, cooked shrimp) without date mark labels. CDI - Items properly date marked. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed two bowls of frozen shrimp thawing out on prep table at room temperature without being submerged in water and under running water. CDI - Items were submerged in water and placed under running water. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on all equipment (interior and exterior). |
|
54
|
1
|
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. REPEAT. Observed entire top right shelf in WIC filled with employee personal items and food. Keep all personal items and food on bottom shelf, not stored above customer items. |