|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in 3 comp set up 10 ppm. CDI-added more bleach to correct concentration 50ppm. |
|
20
|
3
|
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: Rice 54F cut cabbage(bok choy) 54F on counters. CDI-placed on counter for lunch time. Advised owner to keep foods refrigerated until needed. Facility is not using time as a public health measure. Foods placed in walk in cooler. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-502.11 (B) Good Repair and Calibration - PF: Replace probe thermometer. Thermometer is rusted. Must have a small diameter thin probe thermometer. Verification needed. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C: Employees must wear proper hair restraints such as hats or hair nets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Wash water temperature 94F. Must be 110F when in use. CDI-added hot water.
4-603.16 Rinsing Procedures - C: Dishes must be rinsed of detergent before placed in sanitizer. All dishes must be washed, rinsed, and sanitized. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean goor gaskets on all cooling units. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair or replace rusting shelves and counters.
6-201.11 Floors, Walls and Ceilings-Cleanability - C:Clean floor drains under sinks. |