|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
Yes |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. Observed facility have white tuna on menu but invoices show that it is escolar. Verification required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 (A) Separate raw animal foods from RTE foods, and separate raw animal foods according to final cook temperature. Observed Rawe chicken stored over raw crab and raw beef in reach in and vegetables stored in same container as raw shrimp. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed plates, bar gun, and ice machine soiled with debris. CDI items moved to sink and machines cleaned. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quicly cool foods by leaving foods open/vented to allow hot air to escape. Observed lo mein in walk in cooler cooling and tightly closed. CDI items uncovered. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing at room temperature on counter. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Observed facility without thin probe thermometers in facility. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in use wiping cloths in sanitizer between uses. Observed wet cloths underneath cutting boards and on prep surfaces when not in use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C)/4-602.13 Keep the equipment clean to avaoid build up of dust, food residue, or debris. Observed microwave soiled with food debris. Repeat. |