|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a barrel blocking the back hand sink. CDI - barrel was moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed noodles, cabbage and rice above 45F. CDI - items were placed in the freezer to rapidly cool; see temperature chart. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of chicken stored on the floor. CDI - chicken was moved to the walk in cooler shelves. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
Repeat violation 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor. CDI - bucket was placed on the shelf under the prep table. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. |