|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
No |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P: Observed employee with a bandage on his finger without a glove covering handling food. CDI-Instructed to wear gloves when handling food. Employee donned gloves during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14 Cooling - P: Improper cooling of rice. Rice 128F CDI-placed in cooler |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sesame chicken 70F and bok choy 50F on counter. CDI-placed in cooler. Must keep foods cold at 45F or below or hot at 135F or above. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Observed improper cooling methods being used. Must cool foods in a 4 inch shallow pan inside cooler, ice bath, or freezer. Do not cool foods at room temperature. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store pan of raw beef on floor uncovered under shelf in walk in cooler. Must keep food 6 inches off of floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C: Observed cutting boards with deep stains and cuts. Must resurface or replace. All food contact surfaces must be smooth and easily cleanable. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under equipment near fryer and where needed. |