|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF Employee observed washing hands in 3 comp sink. CDI-employee told to wash hands in hand sink only. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sesame chicken observed cooling on table. 120F. CDI-placed in freezer. Bok Choy 80F. CDI-discard • |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF : Observed cooked pork, shrimp, and beef inside walk in cooler without dates. Any potentially hazardous foods cooked and being kept for longer than 24 hours must be date marked. Repeat. CDI-foods were date marked |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Foods must not be cooled at room temperature. Must cool foods in cooler, freezer, or ice bath with continuous stirring. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Food stored on floor inside walk in cooler. All food must be stored 6 inches up off of floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment: Keep front door closed. |