|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee go outside with gloves on, come back inside and proceed to handle cooking utensils without a hand wash. Observed another employee taking orders and working with register/tablet at front counter then proceed to work with food such as bagging egg rolls with tongs and dropping chicken in fryer. CDI: PIC instructed employees to wash hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating build up on inside. REPEAT Points not increased due to improvements in overall cleaning of ice machine. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee’s eye drops being stored in chest RIC above cooked pork and other food products. CDI: PIC discarded eye drops. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice container with scoop handle down in rice. CDI: Handle was lifted out of food. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent over cook line accumulating residue and grease. Clean more frequently. PIC stated that they should be scheduled for a cleaning this month. Observed non-food contact areas around wok rings with moderate food debris build up. Keep clean REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed towel dispenser at front hand sink unable to operate. Handle towel roll was beside sink. Repair towel dispenser.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tile in kitchen. Observed general cleaning needed in between cooking area, under equipment at cook line and on shelving throughout. REPEAT |