|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed both certified food protection managers not present today of inspection. No other person observed certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored next to/with customer food and next to clean plates on cook line. CDI - items relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
u2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee with gloves on handle soiled dishes then go over to cook line to prepare food without taking off gloves and washing hands. CDI - had employee wash hands and change gloves.
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee washing gloved hands at 3-compartment sink. CDI - had employee take off gloves and wash hands at handwashing sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 0ppm chlorine sanitizer in one spray bottle. CDI - bottle dumped and refilled with 50ppm chlorine. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed fried tofu and sesame chicken > 45F cooling in top of flip top cooler (see temp chart for specific temps). CDI - tofu transferred to walk-in cooler and sesame chicken moved to walk-in freezer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on a few dry good containers in kitchen. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
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 food stored on the floor in walk-in freezer. (Removed during inspection).
Protect food from contamination sources not specifically noted by code. Observed raw shrimp being prepared at 3-compartment sink where dirty dishes were stored. (Shrimp removed) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build-up on walk-in cooler shelves. |